Chicken and Rice with Cream of Chicken Soup is a classic comfort food, loved by many for its simplicity and heartwarming flavors. This dish has long been a favorite for family meals, as well as enjoyed by friends who crave a hearty and satisfying dinner. The combination of tender chicken and fluffy rice, all enveloped in a creamy, savory sauce, is hard to resist. The following recipe gives you a step-by-step guide on how to create this wonderful dish and experience its rich history and unique curiosities.
- 1 1/2 cups uncooked long-grain white rice
- 1 tablespoon olive oil
- 1 medium onion, diced
- 1 clove garlic, minced
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
- 1 pound boneless, skinless chicken breasts or thighs, cut into bite-sized pieces
- 1 can (10.5 oz) condensed cream of chicken soup
- 2 cups chicken broth
- 1/2 cup milk
- 1/4 cup chopped fresh parsley, for garnish (optional)
- Begin by preheating your oven to 350°F (175°C). Grease a 9×13-inch baking dish and set aside.
- In a large skillet, heat the olive oil over medium heat. Add the diced onion and minced garlic, cooking until they become tender and translucent. Season the mixture with salt and black pepper.
- Add the bite-sized chicken pieces to the skillet, cooking until they are lightly browned on all sides. This step helps to seal in the juices and contribute to the dish’s rich flavor.
- Combine the uncooked rice, condensed cream of chicken soup, chicken broth, and milk in the prepared baking dish. Stir the ingredients until they are well mixed.
- Evenly distribute the cooked chicken and onion mixture on top of the rice mixture in the baking dish. Cover the dish with aluminum foil and bake for about 45 minutes, or until the rice is tender and has absorbed the liquid.
- Once the dish is cooked, let it sit for a few minutes to cool down slightly. Before serving, garnish it with chopped fresh parsley for added color and flavor.
History and Curiosities
Chicken and Rice with Cream of Chicken Soup has roots in various cultures, mainly in the American South and Puerto Rican cuisine, where it is called “Arroz con Pollo.” The use of cream of chicken soup in this recipe is an American twist that adds richness and creaminess to the traditional dish.
The history of combining chicken with rice can be traced back to multiple regions around the world, from the Middle East to Spain, and even Asia. This dish’s popularity is due to the abundance and affordability of its main ingredients, as well as its adaptability to different cuisines and preferences.
Curiosities about this recipe include its many variations – some add vegetables like carrots, peas, or bell peppers to the mix for a more colorful and nutritious meal. Others may use different types of rice or substitute the cream of chicken soup with other cream-based soups such as mushroom or celery.
Chicken and Rice with Cream of Chicken Soup is a versatile, comforting dish that has been nourishing people around the globe for generations. Its rich history and countless variations make it a favorite, go-to comfort meal that is sure to delight and satisfy.