Easy prep, then pop in the oven for 1 hour. Viola – dinner!!
When I was a young mother I discovered an I Hate to Cook Book by Peg Bracken at our local library. The author supposedly ‘hated to cook’, so her recipes are all easy to make – but delicious at the same time. And that’s how I found the original recipe for this dish.
Years later I printed a cookbook for my twin sons and included the recipe, reminding them how it used to be my ‘go to recipe’ whenever we had company because I could do all the prep work, then clean up the the kitchen while the chicken and rice was cooking. (Some of you may remember me mentioning what a truly messy cook I am.)
The version I prepared today was based upon any ‘goodies’ I happened to have on hand. I decided against black olives but decided for Baby Bella Mushrooms, roasted red peppers and white wine. I think you’ll enjoy it. And, you may want to order a copy of the original I Hate to Cook Book!
Oven at 350 F Bake (covered tightly) for 1 hour Serves 5 – 6
- 3 chicken breasts – cut in half to equal 6 pieces ++ I highly rec. using bone-in chicken breasts with the skin. Or… even part of the skin. The flavor is just so much richer!! ; o )
- 1 Tbs. butter
- 1/3 cup chopped onion
- 1 (8 oz) package Baby Bella sliced mushrooms
- 1 large clove garlic, minced
- 1/3 cup jarred roasted red pepper, roughly chopped
- 1/3 cup white wine ++ I used Pinot Grigio
- 1/2 tsp. salt
- 1/4 tsp. pepper
- 1 1/2 cups long grain rice
- 3 1/2 cups chicken bouillon, boiling ++ You can add more salt and a chicken bouillon cube if you wish.
- 1 Tbs. butter
Cut three chicken breasts in half to equal six pieces. ++ If using bone-in chicken breasts, you can leave on the skin if you wish. Set breasts aside.
Put 1 Tbs. butter in a medium skillet. Add 1/3 cup chopped onion. Cook over medium heat until softened. Add 1 (8 oz) package Baby Bella sliced mushrooms and 1 large clove minced garlic. Cook until mushrooms are wilted. Add 1/3 cup chopped jarred roasted red pepper, 1/3 cup white wine, 1/2 tsp. salt and 1/4 tsp. pepper. Simmer for 1 minute. Remove from heat.
Bring 3 1/2 cups chicken bouillon to a boil. Spread 1 1/2 cups long grain rice on the bottom of a 10″ x 13″ casserole. Place cooked veggies on top of rice, trying to spread veggies somewhat evenly. Place six (halved) chicken breasts on top of the veggies and rice.
Pour boiling chicken bouillon over everything. Sprinkle some paprika over chicken breasts and dot with 1 Tbs. butter. Cover tightly with foil. Bake at 350F for an hour. Enjoy!