Mom's Chicken Scratch
Blue Ribbon Recipe
We used the four cheese Rice-A-Roni as Whitney suggests, and it added a ton of flavor to this dish. A tasty, easy recipe to have in your back pocket on a busy day. The Test Kitchen
3-4 largechicken breasts, boneless and skinless
1 boxfour cheese flavored Rice-a-Roni rice (or any kind of rice you desire)
1 1/2-2 cchicken broth
1 can(s)cream of mushroom soup
1 call-purpose flour
2 tspbaking powder
1 stickbutter (melted)
How to Make Mom's Chicken Scratch
- Rinse chicken and season to your taste. You can bake or grill the chicken however you like. Cut into bite size pieces and set aside.
- Grease a 9x13 baking pan. Set aside. Prepare rice according to directions. Dump the rice into the bottom of the dish and smooth over. Pour the chicken on top of the rice so it's completely covered. Set aside. Preheat oven to 425 degrees.
- In a medium-sized mixing bowl, stir and mix together the cream of mushroom soup and chicken broth (Use more or less of the broth depending on how "soupy" you would like it - no more than 2 cups). Pour the soup mixture evenly over the chicken. Set aside.
- To make the breading, in another medium-sized mixing bowl, mix together the flour, baking powder, salt, and pepper. Melt butter in a separate bowl and then add to the flour mixture. Add the milk and stir until smooth and creamy (should have the same consistency as pancake batter). Pour the breading mixture on top of the soup mixture. Bake in the oven 35-40 mins.