"What's for dinner?", my Hubby asked. I had dreaded that question all day. I went to the net and looked for an easy chicken recipe. With not much in the cupboards I had to narrow the field quite a bit. I found a recipe that called for chicken, onions, 2 cream soups, and rice. I had all those things! The instructions left a lot to be desired in the way of taste and I really wanted to add a veggie. That's how I got started with my changes and ended up with an entirely different dish. Crazy! So here's what I came up with from that simple recipe. My whole family loved it and I hope yours does too!
1thinly 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.
2Season 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.
3To 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.