Easy Chicken and Rice
This quick chicken and rice is an easy go-to meal for busy nights when I don't have anything planned.
This quick chicken and rice is an easy go-to meal for busy nights when I don't have anything planned.
- Carbohydrate 154.2268 g
- Cholesterol 81.18 mg
- Fat 19.502075 g
- Fiber 3.69600008010864 g
- Protein 46.458575 g
- Saturated Fat 4.85887 g
- Serving Size 1 1 Serving (625g)
- Sodium 2007.7435 mg
- Sugar 150.530799919891 g
- Trans Fat 4.341525 g
- Calories 1003 calories
Step-by-step
- prepare rice according to the directions on the box
- In saucepan, combine both cans of soup with water and mix well. Add more or less water to desired consistency. Add the chicken to the mixture.
- Serve soup mixture spooned over rice. Salt and pepper to taste. Enjoy!
Unlike a traditional scratch-made potage requiring hours of stock reduction, this preparation relies on condensed soups to instantly build body. Starch from the minute rice thickens the surrounding liquid rapidly as it absorbs moisture, while dairy solids in the cream of mushroom and chicken soups undergo emulsification when heated, creating a uniform sauce that coats the grain. Utilizing pre-cooked poultry makes this assembly exceptionally swift, yielding a dependable meal within a thirty-minute window.
Managing Second-Day Transformations
Leftover portions require careful handling because starches undergo retrogradation in cold refrigeration, hardening the grains significantly. Reintroduce moisture by adding two tablespoons of water per cup of leftover rice before gentle stovetop reheating over medium-low heat. Cover the pan with a tight-fitting lid to trap steam, allowing the heat to penetrate evenly without scorching the bottom dairy components. Consume refrigerated leftovers within three days to maintain optimal texture and food safety standards.
- Thicken excessively thin sauce mixtures by simmering uncovered for five minutes to evaporate excess water.
- Prevent skin formation during cooling by pressing plastic wrap directly onto the warm surface of the mixture.
- Adjust sodium levels cautiously since canned soups already contain substantial preserving salt.
