Simple and Comfortable Chicken and Rice

So here comes our first recipe and its incredibly simple, I believe even Bianca will be able to do it. Well as the first recipe I guess I should explain how I will set these up. I will write the recipe simple, and basically, no added comments, but at the end I will write some tips I use in this that are either going to make something easier or a way to get some extra flavoring. After the tips, I will give some recommended alterations. Another fact you should know is that there is very little "new" recipes anymore, its like how there are no more new story lines, the creativeness comes in the details not the main idea.

Simple and Comfortable Chicken and Rice

Serves 4 to 6

1 can cream of chicken soup
1 can cream of celery soup
1 can cream of mushroom soup
2 1/4 cup cooked rice
Boneless, skinless chicken breasts or chicken tenders
2 tbs. Sweet Paprika
Kosher salt
Freshly ground black pepper
2 cups water

• Preheat your oven at 350 degrees F
• Take the cooked rice and spread it on the bottom of an 8 1/2 x 11 inch casserole or cake dish.
• Mix your soups together with the water.
• Pour 3/4 cup of the soup mixture over the rice and mix; and add more soup if needed.
• Season the chicken with salt and pepper.
• Place the chicken on the rice and soup mixture and add the rest of the soup mix over the chicken.
• Sprinkle with paprika and then cover with foil.
• Cook for 1 to 1 1/2 hours, until the juices run clear or the chicken has reached an internal temperature of 165 to 170 degrees F.

TIP: Cooked rice takes a really long time to wait already for so when I do this I normally skip a corner and cook it a little bit to tender them and then let the soup mixture do the rest in the oven. Just cook the rice till its got a soft outside, the inside will finish by the time you pull it out. Another shortcut would be if you have left over rice just use that.

TIP: When you mix the the water with the soups use the cans like you would if you just made the soup. You'll save one dish getting about 2 cups water (don't worry about exacts) and you get some more of the soup into your mixture.

TIP: I didn't put the measurements for the chicken seasoning because its a taste thing. The best way for you to probably find out the amount you need is to season it and grill it or fry it, then eat it and find the taste you like. Now since this would be so simple, I would suggest using it for a salad or sandwich. I also put kosher salt, but just use the salt you like to cook with. The same idea follows through with the pepper, I personally use a pepper melody in a grinder. You don't have to buy a grinder if you don't have one, its all for personal tastes.

TIP: Don't worry about measuring the sweet paprika, it won't drasticly alter the flavoring, but will give the rather bland looking meal a little more color. If you don't have sweet paprika and have smoked paprika it will alter the flavoring a bit, just making it a little more smokey, this can be a good thing to do if you enjoy those flavorings.

Alterations

• Substitute one of the cream soups for another cream soup such as shrimp, cheese, potatoes, ect.
• Add something more to the chicken seasoning. This would be something you would use for simple seasoned chicken. In my family this means adobe and for just me I would add paprika to the chicken also.