Baked chicken and rice in the oven, no cream of soup required!
Here’s the exact amounts I used – adjust for your family. My lovely and patient husband has challenged me to type out the recipes that go well so that I can make them again. I am a bit of an experimental cook. I was attempting to “healthy up” a recipe that my mother in law has that uses cream of soup, regular chicken bouillon and packaged lemon juice. This makes a lot, and it’s pretty tasty.
3 lbs of boneless skinless chicken breasts, with each breast cut into 2 thinner breasts
3 cups of plain white rice
4 cups of chicken broth, reduced sodium
2 1/4 cups of water
juice of 4 limes
1 tablespoon of chopped garlic
generous shake of your favorite seasoning
2 packets of Herb Ox chicken bouillon (no dyes, colors or sodium)
Preheat oven to 350. Pour rice into large glass baking dish – mine is 11 x 15 I think. Combine chicken broth, lime juice, water, garlic and chicken bouillon, and pour on top of rice. Arrange chicken breasts in one layer and shake a generous amount of your favorite seasoning. Weber Kickin Chicken is good, as is a chop seasoning (mine is black pepper, red pepper, onion powder, garlic powder, salt, and a little bit of sugar). Cover with foil and bake for about an hour to ninety minutes, until rice is done.
Serve with a green salad or veggie side.
Cost: $6 for chicken, $.25 for rice, $1 for chicken broth, $.40 for limes, $.15 for garlic, and $.20 for bouillon.
Total: $8 + cost of a side. There is a distinct possibility there was no side at my house because I was hungry.