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Creamy Chicken Over Rice

Since my children prefer chicken over any other type of meat, I am always on the hunt for new chicken recipes. This past weekend I was inspired to make a creamy chicken over rice. It is my variation of a dish that one of my old college roommates used to make.

You will need the following ingredients:

4 boneless skinless chicken breasts
1 tablespoon of coconut oil
1 green bell pepper
1 small onion
1 cup rice
1 can cream of celery soup

Follow these steps to make the creamy chicken over rice:

Step 1: Beat your chicken with a meat tenderizer. I like to flip my chicken and tenderize both sides. You can cover the chicken with a piece of plastic wrap before you beat it to keep the meat tenderizer from getting chicken on it. This is a trick my mom taught me.

Step 2: Cut the chicken up into bite-sized pieces. If serving adults, the chicken pieces can be larger. I cut mine to the size of my children's mouths. Then I don't have to cut their meat when we sit down to eat (meaning mom can still eat her dinner while it's hot).

Step 3: Pour a tablespoon of coconut oil in your frying pan and heat it up.

Step 4: Place the chicken in the pan. Once the chicken is almost cooked through, you can add diced green peppers and onions. Again, I dice the veggies so that no one will need a knife to cut anything when we sit down to eat.

Step 5: Cook the veggies and chicken for a total of 5 minutes before adding the can of cream of celery soup. Continue to cook the dish another 5 minutes.

Step 6: Cook your rice according to the package's instructions. I will admit that I cheat and use the rice that is in the bags that can be boiled in a matter of minutes. I should really invest in getting a rice cooker, as using the plastic bags isn't the healthiest option.

Step 7: Place a large spoonful of rice on each plate and top it with a spoonful of the creamy chicken mixture.

Tips: You can use any condensed cream soup in place of the cream of celery soup. Cream of mushroom and cream of chicken are also good choices.

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Content copyright © 2013 by Alicia Bodine. All rights reserved.
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