Today I want to share another piece of my childhood with you. This isn’t one of those exotic dishes that calls for, oh… some ground up petals of a flower that only blossoms every other summer’s eve on the southern borders of France or something… You probably wouldn’t make this dish and think, “Wow, I’m such a little foodie. High five to me.” No, this dish doesn’t induce any sort of feelings like that. BUT, if you’re looking for a homey, time-weathered recipe that will make your house smell like heaven and has that sort of umami factor, then you should definitely make it. Oh, and did I mention that kids love it too? Bonus. You know, if you’ve got ’em. Kids, I mean. Anyways… this is how you do it.
First, start by dicing up half an onion and a bit of parsley, if you’ve got it on hand. If not, you can use dried parsley here.
Wait, stop. I’m getting ahead of myself here. Firstly first, get some rice cooking in a rice cooker. I cooked about 2 dry cups of rice. Just follow the instructions on your rice package. Oh, and preheat your oven to 375º F.
Okay, now we can move on. Phew! Spread out some flour on a large plate or in a wide bowl. Sprinkle a good amount of salt & pepper over top of that.
Chop up a few chicken breasts into bite-sized pieces and coat them in the seasoned flour. Alright, the recipe really calls for chicken-fryer parts, but I never buy those. If you have ’em, you can use ’em. If not, just go with the chicken breasts.
Get some butter melting in a large skillet.
This is my favorite part! The part that makes your house smell like heaven. Once the butter is melted, add the chicken pieces and cook until they’re browned.
Remove the chicken and place it on a plate to hold tight. Doesn’t it smell incredible?? Butter has magical properties, I know it!
Throw your diced onions into the hot skillet (okay, don’t really throw, I was getting overenthusiastic there. Just place nicely). Cook until they’re tender and translucent.
Add water and toss in a bit of salt, a dash of pepper, some fresh chopped parsley, celery flakes, and thyme.
Scoop out a couple of cans of Cream of Chicken soup and bring the whole lot to a boil, while stirring occasionally.
Once the sauce has thickened up a bit, spread your (presumably) cooked rice in a 9×13 inch baking dish.
Pour 2/3 of the sauce over the rice, mix it all up, and then spread the rice out in a nice, flat layer to make it purty.
Arrange the chicken pieces on top of the rice & sauce mixture…
…and then pour the rest of the sauce over all of it.
Don’t mind my extra chicken & sauce there hanging out all sly-like in the back. I made extra for leftovers.
Note: This is a super easy dish to make extra and freeze for later. Then alls you have to do is cook up some rice, thaw the sauce & chicken, and bake it as usual, and it tastes just as fabulous as ever!
Pop this baby in the oven for 30 minutes, and then don’t even use a plate. Just eat it right out of the dish. Just kidding, where are my manners…? I would never do that…
Hope you like! Yum!