Friday, April 23, 2010

Chicken and Rice


This is before it's been cooked

I originally got this recipe from The Pioneer Woman she uses spaghetti instead of rice. I made it for Garrett in my first attempt at making a bunch of food and freezing it, he loved it and was super impressed because I took the chicken off the bone to make it (I will not eat chicken on the bone, so to take it off is a pretty big deal around here). I loved it because he would tell anyone that would listen that it was so much better because I used "real" chicken and any kind of praise goes straight to my head and pretty much gets you whatever you want! He did ask that maybe I try rice instead of spaghetti and I obliged. It's a staple around here now!

  • 2-3ish cups Cooked Chicken on the bone remember!
  • 1 bag Brown Rice Changed what PW does
  • 2 cans Cream Of Mushroom Soup
  • 2 cups Grated Sharp Cheddar Cheese
  • 1 Finely Diced Green Pepper PW does less, I say load up the veggies
  • 1 Finely Diced Onion We LOVE onions so I again used more than PW
  • 1 jar (4 Ounce) Diced Pimentos, Drained
  • 2 cups Reserved Chicken Broth From Pot
  • 1 teaspoon Lawry's Seasoned Salt
  • ⅛ teaspoons (to 1/4 Teaspoon) Cayenne Pepper
  • Salt And Pepper, to taste
  • 1-2 cans Rotel PW doesn't use this I just added it on a whim (or by accident)
  • 1 cup Additional Grated Sharp Cheddar Cheese

Cook 1 Chicken-on-the-Bone (whatever kind you want). Since I'm a lunatic and buy free range vegetarian fed chickens I just got a whole one it was (slightly) cheaper, then I had to even cut it up (which is amazing since I would NEVER ever eat it like that). I boil the chicken, easy peasy! I'm scared to death the chicken will be under cooked so I think I cooked it close to 3 hours. It was probably a little long, if you have cut up chicken you can for sure do it shorter like an 1.5 hours I would say.

Pick out the meat to make two cups (if whoever you are cooking for is around remind them taking chicken off the bone is true love).

Cook the rice in the chicken broth I swear this makes it SO much better! Do not overcook or you will have mushy rice ick! Half the time it says is what I find to be the best about 20 minutes I believe. When this is finished combine it will all of the ingredients (except the additional 1 cup of cheese)

For all of my freezing stuff I buy the foil pans from the Dollar Store (I think these are 9 inch cake Pans). Evenly distribute into the 3 pans add remaining cheese cover and freeze! PW says they will last up to 6 months!

When I am ready to cook them I take it out of the freezer the night before and into the fridge I bake it at 350 for 45ish minutes if the cheese starts to burn put the foil back on for the rest of the cooking!

If you forget to take it out the night before you can still cook it (just bump it up to 400 and it will take awhile longer!)


christie said...

that must have been a lot of work to do that annnnd to type it out. but i'm sure it was worth it 'cause it looks and sounds delicious! i've never had it with cheddar cheese before so i'll have to try that some time :)

and good work getting over the bone thing!

Jennifer Boehm said...

Your soup looks very delicious and creamy!!!!!!! It is perfect for a snack break or any dinner appetizer!!!!!

sarah @ life {sweet} life said...

That looks & sounds SO good!! I definitely want to try this one - and my husband will love the addition of rotel! Thanks for sharing...can't wait for more!