The cooler weather, holiday vibes, and all the running miles I’m accumulating called for a good protein / carbohydrate replenishing meal. Chicken & Rice immediately came to mind. It’s one of those classic dishes that was always on the buffet line at the many Baptist Church fellowships I attended growing up. And I faithfully heaped spoonfuls on my plate for the ravaging. That being said, we all know this signature dish is likely cooked with 1-2 sticks of butter, heavy cream, and quite possibly lard (I wouldn’t rule it out in the South … seriously). I’m always looking for ways to modify comfort food, while still keeping all the tasty flavors. Here’s what I came up with … and it … is … delish!
1 cup brown rice
1 can cream of celery
1 can cream of chicken
1 can cream of mushroom
1 rotisserie chicken (skinned and shredded)
Start by cooking your rice. In a separate pot, combine your three cans of creamed soups and cook on medium-low heat, stirring frequently. Remove all the skin from your rotisserie chicken (you could also use baked chicken breast), shredding with your hands. Add the chicken to your creamed soups. Once your rice is completely cooked, throw it in and stir well. Cover on low heat for about 10-15 minutes until the rice plumps up and you get a more solid creamy texture to the dish.
Plate away! Salt and pepper to taste.
Griff approved! This dish serves 6-8 and doubles as a perfect leftover meal for lunches throughout the week (bonus). Easy breezy. Enjoy!