Quick and Easy Chicken and Rice Dish

I thought I would share this recipe with you all today. I love it because it is quick and easy, and so delicious! I work long hours and often don't have much energy by the time I get home so I make this usually about once a week. It is easy to make variations depending on what you have on hand. For instance, if you don't have milk you can use water, or for a flavor variation you can add some sour cream to the soup mix! You can also make this with leftovers of chicken, and I also made it with leftover turkey after Thanksgiving. It keeps great for leftovers!

Prep Time: 15 minutes
Cook Time: 20 minutes
Serves: 4

Ingredients:

2-3 boneless, skinless chicken breasts
1 can Campbell's Condensed Cream of Chicken Soup
Milk (I don't have an exact measurement, I just fill the empty soup can about halfway)
2 tablespoons butter, salted (I use real butter, always salted in everything I cook!)
1/2 package crushed Ritz Crackers
1 cup uncooked rice
2 tablespoons Adobo seasoning

Directions:

(If you are using chicken or turkey that is already cooked, skip to step 2)

1. In a saucepan big enough to hold the chicken, mix Adobo seasoning with your water and bring to a boil.

(This is just for flavor, so if you don't have any, you can season the water with some chicken bouillon, garlic powder, salt and pepper- or whatever you may have in your spice rack to make it not so bland)

My chicken is usually frozen, so it takes 15 minutes to fully cook. The chicken will float when it is cooked, and you can always check by making a small slice in the middle of the chicken breast to make sure.

2. Cut the chicken into bite size pieces and put into the bottom of a baking pan, I usually use my bread loaf pan but you can put it into an 8" x 8" pan as well.

3. Cut the 2 tablespoons of butter into thin pats and place over the top of the chicken. (This is so that it will melt while cooking and keep the meat from drying out. Also adds a touch of amazing flavor!)

4. Mix together the condensed soup and milk in separate bowl. You want the consistency to be creamy, but not as thin as it would be if you mixed it according to the directions on the can for making soup.

5. Pour this mixture over the top of the chicken and butter.

6. Pour crushed crackers over the top of this. You want a nice thick layer, about 1/4 inch. Make sure you evenly distribute to cover the entire dish, and that the edges are completely covered. You should not be able to see the soup mixture through the crackers. This will ensure the dish stays nice and moist.

7. Cover with tinfoil and bake at 350 for about 20 minutes. (This step is just to heat everything thoroughly. I usually let it stay in the oven while I cook the rice and get everything on the table.)

8. Cook rice according to directions on package, or the click here to see easy step-by-step instructions on how to cook perfect rice every time. (This is the method I use!)

9. Serve chicken mixture over rice. Enjoy!