How many times do I hear myself say, "where is that big orange binder?" or "has anyone seen that big orange binder?" The big orange binder has been accumulating recipes, kinspiration & original recipe cards tucked into plastic sleeves for my entire-almost-forty year existence. "The Big Orange Binder" is an organization attempt. It's a recipe with a story neatly packaged in a place where I'll always be able to find the ever-elusive . . . Big Orange Binder.

Monday, August 25, 2014

Campbell's Chicken and Rice (One Dish, Baked, Comfort, Standard, No Frills!!)

This is THAT recipe.  You know, the one where you have it memorized and then it goes months without using it and you can't find that damn thing.   Blogging is somewhat about putting "things" (read: recipes, memories, stories and the like) in one place where you're sure to find them again.    I feel moderately successfully just putting it in here . . . . .

I had one of these recipe cards in the trusty rusty tin box for years, and then it was pinned inside the cupboard.   HERE is the original.

can (10 3/4 ounces) Campbell's® Condensed Cream of Mushroom Soup (Regular or 98% Fat Free) 
cup water 
3/4 cup uncooked regular long-grain white rice 
1/4 teaspoon paprika 
1/4 teaspoon ground black pepper 
1 1/4 pounds skinless, boneless chicken breast halves 


  • 1
    Stir the soup, water, rice, paprika and black pepper in a 2-quart shallow baking dish. Top with the chicken. Season with additional paprika and black pepper. Cover the baking dish.
  • 2
    Bake at 375°F. for 45 minutes or until the chicken is cooked through and the rice is tender.  Let stand for 10 minutes.  Stir the rice before serving.

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