• 3-4 c dry rice
• 6-8 c water
• boneless, skinless chicken pieces – 8-10oz per person
• 1 medium onion – diced
• 1 tsp dried oregano
• 2 tsp dried basil
• 3-4 tsp granulated garlic
• 1-2 tsp paprika
• 2-3 tsp salt
• 1-2 tsp pepper
• 1 – 26oz can Cream of Mushroom soup
• 16 oz sour cream

Instructions

1. Begin by cooking the rice. Combine the dry rice and water (1:2 ration) in a medium sauce pan and bring to a boil.
2. Reduce rice to a simmer and cover. Cook until rive is tender and all of the water has been absorbed. Remove from heat.
3. While rice is cooking, prepare the chicken.
4. Preheat the oven to 350.
5. Cut the chicken into bite size pieces and spread evenly in a greased oven proof pan. (Pan should not be full because you will be adding sauce ingredients.)
6. Sprinkle chicken evenly with dried seasonings.
7. Spread the Cream of Mushroom soup evenly to cover the chicken.
8. Cover with foil to prevent browning and bake at 350 until the chicken is cooked through.
9. When cooked, remove from the oven and stir in the sour cream to create a smooth creamy sauce.
10. Taste and adjust seasoning if needed.
11. Reheat for a few minutes if needed.

Serve over cooked rice with lots of extra sauce! Can be served with steamed veggies or a big green salad.

Notes:

1. The rice instructions written here are for short grained white rice. Adjust amounts as needed if another kind of rice is used.
2. The rice and the sauce can help this dish easily stretch to feed more people.
3. Veggies such as zucchini, red bell peppers, broccoli, etc. can easily be added to the chicken if desired.
4. This dish can be frozen and then reheated BEFORE the sour cream is added.
5. This recipe can be gluten free if a gluten free Cream of Mushroom soup is used.