I've become increasingly--sometimes annoyingly--obsessed over what I buy and prepare for my family to eat. I'm more and more about local, organic, whole foods. I'm less and less about additive-laden convenience foods.
But, sometimes? You need to fall back on one of those you-could-make-it-in-your-sleep-and-it's-just-as-good-every-time recipes. Especially one of those you-could-make-it-in-your-sleep-etc. recipes that your mom always made for you when you were a kid.
And the truth of the matter is? Sometimes, those comfort foods require a can of Campbell's Cream of Somethingorother. (Yes, Campbell's. I actually make pretty much every soup I eat these days from scratch, but when I don't, it's Campbell's--for no reason other than that it's what my mom always used. Substitute another brand at your own risk.) And so you buy it, and you use it, and you love it--and you just don't look at the list of ingredients. It's better that way.
Now, I'm not going to claim that this is the most delicious recipe you'll ever taste. But it's easy, and it's good. Hell, it's butter and rice and chicken and Cream of Somethingorother soup. How could it not be good?
Actually, it's really, really, realllllllly good.
TC's Mom's Chicken with Crunchy Rice
[Note: My mom used to also include a package of Lipton Onion Soup in the mix described in step #2, and would sprinkle paprika over the top to give it all some color before popping it into the oven. I don't do either of these things, but you're welcome to give it a try.]
- 3 chicken breasts (because that's what fits in my baking pan)
- 1 cup of rice
- 1 can of cream of somethingorother soup (Mom used cream of mushroom, but my family objects to mushrooms, though I think in the photo of up there you'll see I sneaked them in by using cream of chicken and mushrooms)
- 1/2 can of water
1. Preheat oven to 350. Butter a casserole or baking dish.
2. Mix together rice, soup and water in the baking/casserole dish. Place chicken on top of mixture. Plop (I can't think of a better way to describe it) dabs/dots of butter on top of the chicken and the rice/liquid.
3. Cook, uncovered, for about an hour and fifteen minutes, or until the rice around the chicken is browned and crunchy on top.
See what I mean? Couldn't be easier.
By the way...While this may be the first of my mom's recipes I'll be sharing here, it absolutely won't be the last. Coming up some time this month, in fact, will be both her latke recipe, and her chicken soup with matzoh balls recipe. Which, to be honest, are also her mother's recipes--i.e., my grandmother's recipes. And possibly even my great-grandmother's recipes. (And my aunt will be leaving the full genealogy of these recipes in the comment section in five, four, three...)
The chicken with crunchy rice, though? I'm pretty sure that one originated with my mom. And if I hear otherwise, I'll be sure to let you know.
So what recipes do you guys make that were handed down to you from your mom or dad or further back? How much of what you cook for your kids (or yourself) is the same as what you were fed as a child?