The motivation to make this Chicken and Rice dish came about when I wanted to make my traditional Chicken and Rice dish that I have always made for years. As always, when you have your heart set on making something, and you go in the kitchen, and look in the cabinet to grab the soup and the onion soup mix, and there is none to be found, your words are---Oh My This Can't Be! I am a huge fan of chicken and rice, and have been every since my Mother made this dish for my birthdays when I was in college. So my expectations are high as to a substitute of any kind.
Heavenly Chicken and Rice
1 1/2 cup long grain rice (or wild rice, or brown rice)
6 boneless chicken thighs or breast, rinsed and pat dry
1-1 1/2 teaspoons salt (optional)
1 15 oz. can chicken broth
1 15 oz. can vegetable broth
1 pkg. Knorr Classic Vegetable Soup Mix
Preheat oven 350 degrees F. Spread rice in the bottom of 9 x 13 baking dish that has been lightly greased. Arrange chicken evenly only top of the rice; sprinkle with salt. Pour chicken broth over each piece of chicken. Sprinkle vegetable soup mix evenly over the the chicken. Pour chicken broth over each piece of chicken. Using and fork, separate the chicken to let the broths run evenly around the chicken. Cover and seal tightly with foil and bake for 1 1/2 hours.
Note; You can use 1 cup of rice if you like less rice.
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