Well to put it simply, "chicken and rice" is a simple dish. As I'm told by the chef herself, chicken breasts are put in a crock pot, along with canned cream of chicken soup, then served with white rice and the chicken "gravy" that simmers along with the chicken all day.
Anyway, the other day I re-vamped Mom's traditional chicken and rice recipe by making it in a skillet! and I used cream of mushroom soup instead of chicken. It was so easy and so yummy and tasted just like my mom's home cooking- right in my little apartment in Provo. :) (Not to mention this it is a healthy, low-fat meal full of protein!)
2-Step Cream of Mushroom Chicken
Pam butter-flavored cooking spray
1 can Cream of Mushroom soup
1/2 cup water
Spray large skillet with cooking Pam and place over medium heat. Place chicken in skillet. Wash hands. Cook chicken about 5 to 7 minutes or until lightly browned.
Add soup and water to skillet; cover and simmer until chicken is done (internal temp 170°F).
Makes: 4 servings
Nutritional Facts: Calories: 234, Fat: 11 grams, Protein: 27 grams,Carbohydrate: 6 grams, Cholesterol: 76 mg, Sodium: 599 mg