One of my favorite meals that my grandma and my mom used to make was chicken and rice. However, I could never perfect the rice and I wanted a version with less sodium. This is one of those recipes that has taken me years to perfect into something that I would eat again because it was just not where I wanted it. I was not overly positive that this recipe was going to turn out because I was starting to get frustrated by not being able to "perfect" it.
A side note...The rice I used in this recipe is on the pricier side (and my youngest thought it was birdseed at first :) ). I feel the health benefits outweighs the higher price, as it is higher in dietary fiber and protein than regular white or brown rice. Also, this is a gluten free rice option for families who have special dietary needs. With that being said, if your budget does not support this rice or it is not available at your local grocery store, you can substitute what works best for you. Coupons are also available through the Lundberg website, linked in the Ingredients section.
I have listed some very specific ingredients because they are what I used and I really liked the result.
1 to 1 1/2 pounds of chicken pounded thin and as uniform as possible
16 ounces of Lundberg Wild Rice Blend, cooked to the package directions.
1 Teaspoon of Mrs. Dash Onion and Herb Blend Seasoning
1 can Campbell's Healthy Request Cream of Mushroom Soup
1 container Philadelphia Cooking Creme
3-4 cups brussel sprouts, steamed for 4-5 minutes depending on size of sprouts.
1/2 cup milk
-Broil the chicken for about 6-8 minutes (3-4 minutes on each side)
-In a large bowl mix together the cooked rice, soup, cooking creme, brussel sprouts, milk and seasoning
-after the chicken is finished, cut it up into pieces (how big is up to you) then add to the rice mixture
-spread everything into the pan, cover with foil and bake for 1 hour at 375 degrees
-remove foil and cook for an additional 10 minutes if needed.