My kids call it by the endearing name “Chicken and Rice”.
Someone else I know calls it “Dumb Rice.” Not quite as endearing.
So you choose what you want to call it.
Which ever you pick probably says a lot about your personality (See what I named this recipe? Not so endearing. Ya, that probably fits!)
A few notes:
The original recipe calls for chicken breasts, lightly browned and then put on top of the rice, in the 9×13. I did not do this, since I had canned chicken on hand.
It is a very rich and buttery, so I think next time I might try it with half and half or even milk, instead of cream. Might need a little thickener in that case?
I am eager to try it with brown rice, because that’s even better for you and I prefer the taste in general!
Sometimes we like to stir in some broccoli while it is still in the pan. Delicious and gets some green food in there!
- 2 T. butter
- ½ cup onions, chopped
- 2 cups broth
- 1 cup cream
- 1 tsp sea salt
- ¼ tsp pepper
- ½ granulated garlic
- 1 T. parsley
- 1½ cup organic white rice
- 1 can premium chunk chicken breast, drained
- A sprinkle of shredded Parmesan cheese
- Melt butter in a skillet over medium high heat.
- Add onions and saute until tender.
- Add broth, cream, salt, pepper, and herbs. Bring to a bubble.
- Add rice and chicken.
- Transfer to a 9×13 baking dish.
- Sprinkle liberally with Parmesan cheese.
- Cover and bake at 350 degrees for 30 minutes, and another 10 without foil. (Or until rice is tender.)
- Serve hot and enjoy!