On 7/30/2017 7:04 PM, wrote:
> On Sunday, July 30, 2017 at 5:28:29 PM UTC-5, U.S. Janet B. wrote:
>> On Sun, 30 Jul 2017 19:59:35 GMT, Wayne Boatwright
>> > wrote:
>>
>>> Years ago I found a recipe for a Chicken and Rice Bake that I still
>>> make occasionally. However, it uses raw chicken breat, either whole
>>> or cut up, regular long grain white rice, and a can of Campbell's
>>> cream style soup; e.g., mushroom, celery, cheese,etc. You literally
>>> just mix everything together, put in a shallow baking dish and cover
>>> foil. It bakes aboaut an hour. Quick and easy and nice with a green
>>> vegetable.
>>
>> Years ago I had a recipe something like that but the rice never got
>> done in the amount of time. Could you share your recipe. It sounds
>> like a meal for the night when you just do not want to cook.

> I think the can of cream style soup is not enough liquid for the
> rice to cook and become tender. I'd venture to add at least a
> full can of chicken broth. If you make your own, even better,
> but it still might need more than just one can.

It was kind of a fad, I guess in the 80s, so I tried to make the
chicken/rice/broccoli casserole. The rice stayed crunchy and I
didn't get how other people's rice was done and I didn't bother
trying it again.

nancy

"Nancy Young" > wrote in message
...
> On 7/30/2017 7:04 PM, wrote:
>> On Sunday, July 30, 2017 at 5:28:29 PM UTC-5, U.S. Janet B. wrote:
>>> On Sun, 30 Jul 2017 19:59:35 GMT, Wayne Boatwright
>>> > wrote:
>>>
>>>> Years ago I found a recipe for a Chicken and Rice Bake that I still
>>>> make occasionally. However, it uses raw chicken breat, either whole
>>>> or cut up, regular long grain white rice, and a can of Campbell's
>>>> cream style soup; e.g., mushroom, celery, cheese,etc. You literally
>>>> just mix everything together, put in a shallow baking dish and cover
>>>> foil. It bakes aboaut an hour. Quick and easy and nice with a green
>>>> vegetable.
>>>
>>> Years ago I had a recipe something like that but the rice never got
>>> done in the amount of time. Could you share your recipe. It sounds
>>> like a meal for the night when you just do not want to cook.
>
>> I think the can of cream style soup is not enough liquid for the
>> rice to cook and become tender. I'd venture to add at least a
>> full can of chicken broth. If you make your own, even better,
>> but it still might need more than just one can.
>
> It was kind of a fad, I guess in the 80s, so I tried to make the
> chicken/rice/broccoli casserole. The rice stayed crunchy and I
> didn't get how other people's rice was done and I didn't bother
> trying it again.

My mom made Chicken Amandine. The key was to use Minute Rice. Tasted fine
but the rice was mushy.

Nancy Young > wrote:
> On 7/30/2017 7:04 PM, wrote:
>> On Sunday, July 30, 2017 at 5:28:29 PM UTC-5, U.S. Janet B. wrote:
>>> On Sun, 30 Jul 2017 19:59:35 GMT, Wayne Boatwright
>>> > wrote:
>>>
>>>> Years ago I found a recipe for a Chicken and Rice Bake that I still
>>>> make occasionally. However, it uses raw chicken breat, either whole
>>>> or cut up, regular long grain white rice, and a can of Campbell's
>>>> cream style soup; e.g., mushroom, celery, cheese,etc. You literally
>>>> just mix everything together, put in a shallow baking dish and cover
>>>> foil. It bakes aboaut an hour. Quick and easy and nice with a green
>>>> vegetable.
>>>
>>> Years ago I had a recipe something like that but the rice never got
>>> done in the amount of time. Could you share your recipe. It sounds
>>> like a meal for the night when you just do not want to cook.
>
>> I think the can of cream style soup is not enough liquid for the
>> rice to cook and become tender. I'd venture to add at least a
>> full can of chicken broth. If you make your own, even better,
>> but it still might need more than just one can.
>
> It was kind of a fad, I guess in the 80s, so I tried to make the
> chicken/rice/broccoli casserole. The rice stayed crunchy and I
> didn't get how other people's rice was done and I didn't bother
> trying it again.
>
> nancy
>
>
>

Some of the recipes call for cooked rice, others call for using instant
rice, and those small details often get lost in the recipe pass around.
I'm from the Midwest, and we make a lot of "hotdish" around here. If I see
a recipe that just says rice and there isn't any extra liquid beyond the
cream soup I know I'm going to have to adjust for it.

--
jinx the minx

On Mon, 31 Jul 2017 03:31:05 GMT, Wayne Boatwright
> wrote:

>On Sun 30 Jul 2017 03:28:20p, U.S. Janet B. told us...
>
>> On Sun, 30 Jul 2017 19:59:35 GMT, Wayne Boatwright
>> > wrote:
>>
>>>On Sat 29 Jul 2017 08:53:30p, jmcquown told us...
>>>
>>>> On 7/29/2017 7:36 PM, wrote:
>>>>> On Saturday, July 29, 2017 at 5:32:20 PM UTC-5, U.S. Janet B.
>>>>> wrote:
>>>>>> On Sat, 29 Jul 2017 12:13:33 -0700 (PDT),
>>>>>> " > wrote:
>>>>>>
>>>>>>> I've never used the Costco brand but I have used canned,
>>>>>>> chicken breast meat in those Lipton or Knorr noodle or rice
>>>>>>> envelope meals. Quite good and more filling than just the
>>>>>>> noodles or rice.
>>>>>>
>>>>>> I hadn't thought about using it that way. Thanks
>>>>>> Janet US
>>>>>>
>>>>>>
>>>>> You're welcome and it does make for a tasty meal.
>>>>>
>>>> Oddly, the commercials I've seen for those products show someone
>>>> adding torn or shredded cooked chicken (not canned chicken) to
>>>> turn it into a top of the stove main dish. Not something I'm
>>>> likely to do, just my 2 cents.
>>>>
>>>> Jill
>>>>
>>>
>>>Years ago I found a recipe for a Chicken and Rice Bake that I
>>>still make occasionally. However, it uses raw chicken breat,
>>>either whole or cut up, regular long grain white rice, and a can
>>>of Campbell's cream style soup; e.g., mushroom, celery,
>>>cheese,etc. You literally just mix everything together, put in a
>>>shallow baking dish and cover foil. It bakes aboaut an hour.
>>>Quick and easy and nice with a green vegetable.
>>
>> Years ago I had a recipe something like that but the rice never
>> got done in the amount of time. Could you share your recipe. It
>> sounds like a meal for the night when you just do not want to
>> cook. Janet US
>>
>
>Sorry, Janet... This wasn't really the complete recipe, but here it
>is with variatioins I've tried...
>
>ONE DISH CHICKEN AND RICE BAKE
>-------------------------------
>1 can Mushroom Soup
>1 cup water
>3/4 cup uncooked regular long-grain rice
>1/4 tsp. paprika, optional
>1/4 tsp. black pepper
>4 skinless, boneless chicken breast halves
>
>1. In a 2 quart shallow baking dish, mix soup, water, rice, paprika
>and pepper. Place chicken on rice mixture. Sprinkle additional
>paprika and pepper. Cover. Bake @ 375 degrees F. for 45 minutes, or
>until done. Serves 4 or 2 hungry people!
>
>2. Variations: I have experimented with this recipe and here are
> some. Soups:
> Cream of Chicken
> Cream of Chicken with herbs
> Cream of Broccoli
> Cream of Broccoli and cheese
> Cream of Mushroom with garlic
> Cheddar Cheese
>
>Note: We actually prefer using only 2 chicken breast halves and
>often them in smaller pieces.

thank, Wayne. That makes more sense with the one cup of water. With
the addition of broccoli, do you add uncooked broccoli florettes ?
Janet US

On Sunday, July 30, 2017 at 7:26:44 PM UTC-5, Nancy Young wrote:
>
> It was kind of a fad, I guess in the 80s, so I tried to make the
> chicken/rice/broccoli casserole. The rice stayed crunchy and I
> didn't get how other people's rice was done and I didn't bother
> trying it again.
>
> nancy
>
>
The broccoli, rice, chicken casserole I make calls for the rice
to be precooked before adding it to the other ingredients then
baking.

On Sun, 30 Jul 2017 21:16:14 -0700 (PDT), "
> wrote:

>On Sunday, July 30, 2017 at 7:26:44 PM UTC-5, Nancy Young wrote:
>>
>> It was kind of a fad, I guess in the 80s, so I tried to make the
>> chicken/rice/broccoli casserole. The rice stayed crunchy and I
>> didn't get how other people's rice was done and I didn't bother
>> trying it again.
>>
>> nancy
>>
>>
>The broccoli, rice, chicken casserole I make calls for the rice
>to be precooked before adding it to the other ingredients then
>baking.

that would make a big difference
thanks
Janet US

I don't have a Costco, but I always have canned solid white chicken breast
on hand. I can use it in croquettes, chicken salad, regular tossed salad,
casseroles,all kinds of appetizers, Mexican chimichangas, tacos, etc.
I check out the various brands and buy the most expensive one. I have
never been disappointed in the quality.

I never buy rotisserie chicken because it has always been dried out and
nearly inedible. Plus, canned lasts in your pantry a long time.

N.

On Mon, 31 Jul 2017 19:39:40 -0700 (PDT), Nancy2
> wrote:

>I don't have a Costco, but I always have canned solid white chicken breast
>on hand. I can use it in croquettes, chicken salad, regular tossed salad,
>casseroles,all kinds of appetizers, Mexican chimichangas, tacos, etc.
>I check out the various brands and buy the most expensive one. I have
>never been disappointed in the quality.
>
>I never buy rotisserie chicken because it has always been dried out and
>nearly inedible. Plus, canned lasts in your pantry a long time.
>
>N.

thank you for the info on use, Nancy. Much appreciated.
Janet US

"Nancy2" > wrote in message
...
>I don't have a Costco, but I always have canned solid white chicken breast
> on hand. I can use it in croquettes, chicken salad, regular tossed salad,
> casseroles,all kinds of appetizers, Mexican chimichangas, tacos, etc.
> I check out the various brands and buy the most expensive one. I have
> never been disappointed in the quality.
>
> I never buy rotisserie chicken because it has always been dried out and
> nearly inedible. Plus, canned lasts in your pantry a long time.
>
> N.

Oooh! I hadn't thought of croquettes. I assumed they would have egg but I
found a recipe that doesn't. I will for sure make this when the weather
cools off.