Last Sunday Ryan and I came home from work tired and lazy but determined to make dinner. After stopping off at Pathmark, I set to putting a dish together. I had this idea for a Chicken, Cheese and Rice Bake. However though we bought all the needed ingredients I ended up totally forgetting to add the cheese. Oh well it was wonderful never the less. Unfortunately our hunger got the best of us and in our haste I forgot to take a photo. I think I shall call this, Chicken and Rice Bake.
It’s positively simple and incredibly delicious. I didn’t want to do much cutting or cleaning of the chicken so I bought Purdue tenderloins. I think Purdue chicken is the best cleaned and freshest chicken out there. In the house we had a box of Zatarans Jambalaya rice and we bought an America’s choice brand of Chicken and dumpling soup.
Small pack of Chicken Tenderloins, 6-8, seared
Box of jambalaya rice (Zatarans)
Can of chicken and dumpling soup (America‘s Choice)
About ¼ to ½ cup of water
Pour boxed rice into baking dish.
Cover with can of soup and half the can of water.
Place in 350 degree oven covered with foil.
Sear chicken on hot pan till no pink can be seen.
Place chicken in a row on top of ingredients.
Re-cover with foil.
Bake for 45 - 50 mins, stirring occasionally to make sure everything is cooked evenly.
When finished the dish should look bubbly and moist with no visible liquid. It kinda resembles a fried rice with chicken you'd get at a Chinese restaurant. I suggest you give it a try. It will probably feed about 4 people but when you factor in men and their appetites, this only feed the two guys and me.
