Wednesday, October 8, 2014

Fancy Chicken and Rice

I can't believe I haven't posted this recipe before.  This is a staple at my house.  We have it a couple times a month.  This is something my husband's mom would make anytime his family had company.  It's a 'fancy' chicken and rice, for fancy company dinners. 
The sliced beef is what makes this dish fancy.  It gives a flavor different from regular chicken and rice dishes.  I've also learned over the years that you must use cream of mushroom soup and only cream of mushroom soup.  Cream of chicken does not give it the rich flavor that makes this dish so great.

Fancy Chicken and Rice

6 boneless, skinless chicken breast (12-14 tenderloins)
2 (2 oz) packages of thinly sliced beef
1 (10.5 oz) can cream of mushroom soup
1 (8 oz) container sour cream

Place the chicken in a baking dish.  Top with sliced beef.  In a bowl, mix soup and sour cream together.  Spoon over sliced beef and chicken.  Cover with foil.  Bake at 325 degrees for 3 hours or until chicken is fully cooked, and tender.  Serve over rice.

 Place chicken (I'm using tenderloins) evenly into a baking dish. 
 Top with 2 packages of thinly sliced beef. 
I use the cheap Budding brand beef .
 Mix together the sour cream and cream of mushroom soup (Do yourself a flavor favor and don't substitute, unless of course your allergic to mushrooms then please do.)
 Spoon the soup mixture over the beef.
Cover with foil and bake low and slow at 325 degrees for 3 hours or until the chicken is completely done.
The chicken in this recipe should be tender and falling apart.
Serve over rice

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