Oh, Hey, That Worked.
Feb. 1st, 2007 09:44 pm![[personal profile]](https://www.dreamwidth.org/img/silk/identity/user.png){kind=small}
bzarcherDinner tonight ended up being a "Something that can sit for a bit" situation, so I ended up finding a nice simple recipie and stuck with it.
Not bad at all, but I now have ideas on what to do for next time to make it MUCH BETTER.
Since![[livejournal.com profile]](https://www.dreamwidth.org/img/external/lj-userinfo.gif)
samiblackmire wanted to see more of my kitchen-fu anyhow, I thought I'd post both the original, and my PLANS for next time.
The Original
Chicken breasts, thawed (I used 3 - one for each person eating - this part's kinda adjustable. The cookbook actually says "Chicken Breasts or one roasting chicken")
1 c. uncooked rice
1 c. water
1 can Cream of Mushroom or Cream of Chicken Soup
1 tbsp. butter
Hardware:
Casserole Dish
Tinfoil
Mixing bowl
Line your casserole dish (I used a 13x9) with tinfoil and pre-heat the oven to 350.
Spread your rice over the bottom of the lined dish, then place the chicken on top of the rice. (I admit - I cheated here. I used 3/4 c of white rice, and mixed in 1/4 c. of wild rice - gave it a nice lift.) In your mixing bowl, combine the water and soup until you have it beaten into a good consistency and the soup doesn't want to lump. Pour the mixture into the casserole dish, dot your butter around the chicken, and cover with foil. Drop the dish into the oven for one and a half hours. (YMMV - I used the meat thermometer, and I wasn't really satisfied until about 1 hour 45.) Once the chicken and rice have cooked through, remove the covering foil and use the broiler on High for 5-10 minutes to brown the top of the dish, and serve.
Nothing too fancy. Perfectly servicable, and not half bad.
But here's my plan...
Chicken breasts, thawed
3/4 c. uncooked white rice
1/4 c. uncooked wild rice
4 cloves of garlic, chopped
1/2 tsp. ground black pepper
1/2 tsp. paprika
3/4 c. water
1 can Cream of Mushroom
1 tbsp. butter
Hardware:
Casserole Dish
Tinfoil
Mixing bowl
OK, we start like before. Line dish, add rice, plop in the chicken.
Mix up the water and soup (I'm going to reduce the water a bit because it got a little too thin, I think) and once the soup's mixed, add the black pepper and garlic. Stir them in fairly well, and pour over the chicken and rice. Dot the butter, then sprinkle the paprika over the chicken breasts. Cover, and into the oven.
Bake at 350 until the chicken's temprature hits 155, and then go to the broiler - give it 10 minutes or 170 degrees, whichever comes first. Pull the chicken and let it rest about 5 minutes for carryover to finish the job, and serve.
The differences aren't anything super dramatic, but I think it'll punch the dish up from "Oh, shit, I need something with simple prep that I can ignore" to "Ooo, that's good, let's make that again later."
Not bad at all, but I now have ideas on what to do for next time to make it MUCH BETTER.
Since
samiblackmire wanted to see more of my kitchen-fu anyhow, I thought I'd post both the original, and my PLANS for next time.The Original
Chicken breasts, thawed (I used 3 - one for each person eating - this part's kinda adjustable. The cookbook actually says "Chicken Breasts or one roasting chicken")
1 c. uncooked rice
1 c. water
1 can Cream of Mushroom or Cream of Chicken Soup
1 tbsp. butter
Hardware:
Casserole Dish
Tinfoil
Mixing bowl
Line your casserole dish (I used a 13x9) with tinfoil and pre-heat the oven to 350.
Spread your rice over the bottom of the lined dish, then place the chicken on top of the rice. (I admit - I cheated here. I used 3/4 c of white rice, and mixed in 1/4 c. of wild rice - gave it a nice lift.) In your mixing bowl, combine the water and soup until you have it beaten into a good consistency and the soup doesn't want to lump. Pour the mixture into the casserole dish, dot your butter around the chicken, and cover with foil. Drop the dish into the oven for one and a half hours. (YMMV - I used the meat thermometer, and I wasn't really satisfied until about 1 hour 45.) Once the chicken and rice have cooked through, remove the covering foil and use the broiler on High for 5-10 minutes to brown the top of the dish, and serve.
Nothing too fancy. Perfectly servicable, and not half bad.
But here's my plan...
Chicken breasts, thawed
3/4 c. uncooked white rice
1/4 c. uncooked wild rice
4 cloves of garlic, chopped
1/2 tsp. ground black pepper
1/2 tsp. paprika
3/4 c. water
1 can Cream of Mushroom
1 tbsp. butter
Hardware:
Casserole Dish
Tinfoil
Mixing bowl
OK, we start like before. Line dish, add rice, plop in the chicken.
Mix up the water and soup (I'm going to reduce the water a bit because it got a little too thin, I think) and once the soup's mixed, add the black pepper and garlic. Stir them in fairly well, and pour over the chicken and rice. Dot the butter, then sprinkle the paprika over the chicken breasts. Cover, and into the oven.
Bake at 350 until the chicken's temprature hits 155, and then go to the broiler - give it 10 minutes or 170 degrees, whichever comes first. Pull the chicken and let it rest about 5 minutes for carryover to finish the job, and serve.
The differences aren't anything super dramatic, but I think it'll punch the dish up from "Oh, shit, I need something with simple prep that I can ignore" to "Ooo, that's good, let's make that again later."
