How to Make Chicken & Rice Without Cream of Chicken or Mushroom

Turn chicken into a saucy Saturday night supper.

Rice and chicken sauced with cream of chicken or cream of mushroom soup puts supper on the table in 30 minutes or less. If you're out of either soup, don't despair--you can make chicken and rice from scratch. It will take a few minutes longer but the result will be close to the original and healthier because you've added extra vegetables.

Things You'll Need

• One onion
• Two stalks celery
• Two carrots
• 3 tbsp. each parsley, tarragon, chervil
• Cutting board
• Knife
• 2 tbsp. butter
• Oven-proof skillet with lid
• 4 chicken thighs or 6 chicken drumsticks
• Tong
• Platter
• 1 cup white long-grained rice
• 2 cups chicken stock
• 1/2 cup half and half
• 1 1/2 tsp. white flour
• Whisk
• 2 cups frozen peas

Instructions

1. Chop the onions, celery and carrots to 1/2 inch chunks. Chop the parsley, tarragon and chervil. Set aside in separate bowls.

2. Preheat the oven to 350 Fahrenheit and put 2 tbsp. of butter in a skillet that is oven proof. Turn on the heat to medium high.

3. Pick up the chicken thighs and drumsticks with the tongs and place in the skillet. Brown all sides of the chicken. Lower the heat. Remove the chicken and place on a platter.

4. Add the onions, celery and carrots to the pan and cook until the vegetables soften, about three or four minutes. If you're really in a hurry you can skip this step. The vegetables will cook through with the rice. However, sauteing the vegetables brings out the sweetness of the onions and intensifies the flavors.

5. Place 1 cup of rice in the pan, turning to coat the rice in the butter. Let the rice brown slightly to bring out the nutty taste. Add the chicken back to the pan with 2 cups of chicken broth. Sprinkle all but 1 tbsp. of the herbs over the rice and broth. Bring to a boil.

6. Bake covered at 350 Fahrenheit for 45 minutes.

7. Whisk 1 1/2 tsp. of flour with 1/2 cup of half and half. Stir into the rice and chicken mixture. Add the peas. Bake for another 15 minutes or until the sauce is bubbling. Sprinkle with reserved herbs and serve.

Tips & Warnings

• Use cream of celery or a cheese-based sauce instead of cream of chicken or mushroom.

• Use cooked chicken and instant rice for a faster dinner. Cut down the liquid to the amount recommended for 3 cups of prepared rice.

• If you don't wait until the sauce is bubbling after adding the half and half, the flour won't have cooked and the dish will taste starchy.

References

• "The Art of Cooking, Preparing and Presenting Fine Food"; Arnold Zabert; 1987
• Food Network: Chicken and Rice Casserole