Real Recipes From Real Home Cooks ®

creamy chicken and rice

(3 ratings)
Blue Ribbon Recipe by
Shelley Young
Kansas City, MO

"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!

Blue Ribbon Recipe

An easy chicken dish your entire family will enjoy. Chicken is pan-cooked, chopped, and mixed with creamed soup and sweet peas. It's comfort food to the max. Kids will love this dinner because it's creamy and delicious. You'll love it because it's quick and easy to make.

— The Test Kitchen @kitchencrew
(3 ratings)
yield 6 +/-
prep time 30 Min
cook time 30 Min
method Stove Top

Ingredients For creamy chicken and rice

  • 3
    chicken breasts, boneless and skinless
  • 1 Tbsp
    Bragg Organic Sprinkle or your own mix of herbs and seasonings good for chicken
  • 1 md
    Vidalia onion, sliced
  • 1 tsp
  • 3 Tbsp
    olive oil, light
  • 1 can
    cream of celery soup or your homemade substitute (10.5 oz)
  • 1 can
    cream of chicken soup or your homemade substitute (10.5 oz)
  • 3/4 can
  • 1/2 c
    frozen sweet peas
  • salt and pepper, to taste
  • 2 c
    long grain white or jasmine rice
  • 4 c
  • 1 Tbsp
    butter or olive oil

How To Make creamy chicken and rice

  • Cooking thin-sliced onions in oil.
    Thinly slice the onion and add 1 tbsp olive oil in a pan on low. Saute them while stirring until they are nearly caramelized, 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 the remaining 2 Tbsp oil.
  • Seasoning chicken breasts.
    Season the chicken breasts with Braggs sprinkle or your own seasoning.
  • Pan-frying chicken breasts.
    Add to the hot pan. Cook until done, about 15 minutes or so.
  • Water and butter in a saucepan for the rice.
    While this is cooking is a good time to start the rice. Put the water and butter on to boil.
  • Rice added to boiling water and butter.
    Once boiling, add the 2 cups of rice and stir once.
  • Rice simmering while it cooks.
    Turn the heat down to a low simmer and put a lid on it. Set the time for 15 minutes and do not disturb.
  • Ready to chop the cooked chicken.
    Remove chicken from the pan when done and let cool so you can shred or chop it up.
  • Soup, milk, chicken, peas, onions, salt, and pepper in skillet.
    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 as I did), and the salt and pepper if needed.
  • Ingredients simmering in a skillet.
    Let this come to a simmer and cook for about 10 minutes or until the peas are hot and everything comes together.
  • Fluffing the cooked rice.
    Once the rice timer goes off, remove the pan heat and let sit about 5 minutes. Remove the lid at that time and fluff it with a fork. Serve the creamy chicken over the hot rice.