Creamy Chicken and Rice
|Categories:||Chicken, Quick & Easy|
|3||chicken breasts, boneless and skinless|
|1 Tbsp||braggs organic sprinkle or your own mix of herbs and seasonings good for chicken|
|1 md||vidalia onion, sliced|
|3 Tbsp||olive oil, light|
|1 can(s)||cream of celery soup or your homemade substitute|
|1 can(s)||cream of chicken soup or your homemade substitute|
|1/2 c||frozen sweet peas|
|salt and pepper to taste|
|2 c||long grain white or jasmine rice|
|1 Tbsp||butter or olive oil|
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Directionsthinly slice the onion and add to 1 tbsp olive oil in a pan on low. Saute them while stirring until they are nearly carmelized, adding 1 tsp sugar and some salt and pepper once they are soft. This will take a good 20 minutes, but is very worth it. Remove onions from the pan and add remaining 2 tbsp oil.Season the chicken breasts with Braggs sprinkle or your own seasoning and add to the hot pan. Cook until done, about 15 minutes or so. While this is cooking is a good time to start the rice. Put the water and butter on to boil. Once boiling, add the 2 cups of rice, stir once, turn the heat down to low simmer and put a lid on it. Set the time for 15 minutes and do not disturb. Remove chicken from the pan when done and let cool so you can shred or chop it up.To the hot pan, now add the soups or soup substitutes, the milk, the shredded chicken, the peas, the onions (which you can chop before adding like I did) and the salt and pepper if needed. Let this come to a simmer and cook for about 10 minutes or until the peas are hot and everything comes together. Once the rice timer goes off, remove the pan heat and let sit about 5 minutes. Remove the lid at that time and fluff with a fork. Serve the creamy chicken over the hot rice.