"Souper" Cheesy Chicken Zucchini Rice.
It is made with a can of cream of mushroom soup (or in mom's case - cream of chicken) + a can and a half of rice + a can of milk. Kind of a mix between a creamy soup and a casserole, and well, we love it.
Foto: Half Baked HarvestBahan-bahan
- 4 tablespoons butter
- 1 pound boneless (skinless chicken breasts or tenders, diced)
- kosher salt + pepper
- 3 cloves garlic (minced or grated)
- 1 1/2 cups basmati or jasmine rice
- 1 1/2 cups milk
- 1 1/2 cups low sodium chicken broth
- 2 small to medium zucchini (grated)
- 1 teaspoon dried thyme
- 1 teaspoon dried parsley
- 1/2 teaspoon onion powder
- 2 cups shredded cheddar cheese
Langkah-langkah
Heat a large pot over medium heat and add the butter. Add the chicken and season with salt + pepper. Cook, stirring often until the chicken is browned on the outside and cooked through, about 8 minutes. Stir in the garlic and cook 30 seconds. Add the rice and stir to coat with the butter. Cook until the rice smells toasted, about 1-2 minutes.
Slowly pour in the milk and chicken broth. Add the zucchini, thyme, parsley and onion powder. Bring the mix to a boil, cover and reduce the heat to low. Simmer for 20-25 minutes or until the rice is fluffy.
Once the rice is cooked, stir in the the cheese to melt. If desired, you can transfer the rice to a baking dish and top with a little more cheese. Then bake at 400 degrees F. for 5-10 minutes or until the cheese is melted. Serve warm.
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