Jasmine Chicken & Rice
Chicken and rice is a treat in our house. It is one of my husband’s favorite meals. But because it calls for canned cream of mushroom soup and white rice, I am a meanie and don’t make it very often.
At some point, I am going to have to make my own cream of mushroom soup and freeze batches of it and swap the white rice out for brown. Brown rice takes longer to cook so I have yet to really sit down and redo this recipe. This is one of those recipes that both of our mothers made for us when we were children, so it has become one of those comfort meals. I hate to try to change it for fear it won’t turn out as good as my regular pan of chicken and rice.
This time we had some jasmine rice. It is a little different than plain white rice. It doesn’t seem to take as long to cook therefore getting mushy quicker. It has a different taste and of course, the smell, hence the name. Of course, with cream of mushroom soup poured on top, you really can’t tell that drastic of a chance between simple white rice and jasmine.
When I made this recipe I had no intention of posting it on YUM. Hence the quick snap of a photo. I figured if you have seen one chicken and rice dish, you have seen them all. But here I am. Showing you what YUM eats from time to time.
Jasmine Chicken & Rice
Ingredients
- 2 cups jasmine rice
- 2 cans of cream of mushroom soup
- 2 cans of water
- salt and pepper to taste
- 2 pounds of chicken breast
- salt free seasoning
Instructions
- Preheat oven to 375.
- Place the rice in the bottom of a cake pan, or similar style baking pan.
- Add the cream of mushroom soup and water.
- Mix it up.
- Add some salt and pepper.
- Place chicken breast on top of mixed rice.
- Sprinkle with salt-free seasoning.
- Cook for 30 minutes or until rice and chicken are cooked thoroughly.
I love chicken and rice and so do my kids. I have eliminated the cream of mushroom soup by using a homemade version of cream of chicken soup mix and that seems to work for us since we normally all pick out the mushroom bits. Jasmine rice is our favorite but I do need to switch out to brown rice as well. Stopping by from SITS Tribe this week.
Thank you for stopping by! This happens to be the only thing my husband doesn’t pick the mushroom bits out. I’ve seen a few recipes that use a cream of chicken soup with mushroom (1 of each) and I have seen it with just chicken. I might have to make some cream of chicken and give it a try, with brown rice and see if they like it.
Ahhh, this made me laugh. I have recipes that I’ve “healthified” and the family will, at times, ask me which “version” it is. If it’s regular or if I’ve tweaked it. haha! Sometimes you just have to go for the original version when it’s a comfort food. Thank you for sharing!
For the most part I am pretty lucky in the fact that my family will try anything once. If they don’t like it, sometimes I feel as if I have failed them somehow. They know I take it personal even though I don’t mean to. I just want what is best for them. But, there are things that not even I will eat and I am pretty good about sharing my failures here. We live and learn and have a good laugh.
This looks so good! I’ve never cooked Jasmine rice. I think I’m going to try it now — pinning for later! Stopping by from the SITS Tribe Challenge.
Hi there and thank you for stopping by. I hope its something your family enjoys!
Some comfort foods are just classics and any attempt to change them the slightest is met with fierce resistance from family! So, I “get it” that your family “doesn’t want to change it if it ain’t broke”! That the curse of being the major chef in any family – trying to make better, healthier choices for the family! But, sometimes you just need to throw up your hands and say “okay, okay; I won’t make it with brown rice!” Anyway, thanks for sharing; I’m just stopping by from this week’s SITS Tribe challenge!
Thank you for stopping by. I do believe this is one of those recipes that shouldn’t be changed. But, I am still in that mode of wanting to try. Never know, it could be delicious!
We’ve been using the lighter cream of mushroom. It cuts down on some of the calories. Less I have to burn later.
We’ve been making our own cooking broths, but haven’t found something I’m happy with for the creamy soups yet.
When they are on sale or I find them at the scratch n’ dent place I go to with my mom once a month I will buy the lower calorie option too. Otherwise, I get it from Dollar General because they are almost always on sale for 50c each. Since I don’t make this dish often, it works out ok. Somewhere I have a good recipe for cream of chicken and cream of mushroom. I’ll have to dig those out for you.
The rice took twice as long to cook as the recipe stated, very frustrating. I was looking for a version of chicken and rice for specifically jasmine rice and this recipe was a complete disappointment.
So, a couple of things to consider when cooking rice.
1. The brand you buy
2. The packaged directions from the brand you buy
3. The altitude in which you live
4. The humidity in your home
5. The temperature in your kitchen / home
As all of these things contribute to a slower/longer cook time for non-instant rice.
Sorry the recipe didn’t work out for you. Better luck next time.
Which brand of jasmine rice do you recommend?
I actually prefer Mahatma brand Jasmine Thai fragrant, long grain rice.
I love this recipe.The Jazmin rice worked out perfectly if was the perfect texture. Instead of the mushroom soup, I used chicken broth. Seasoned with garlic, onion and parsley flakes. thyme and a touch of nutmeg, I added 2 and 1/2 cups of broth at first. After I put the casserole dish together. I added enough broth to fully cover the rice. Baked it at 375 for 35 min. My family loved it.. I never use recipes with instant rice, the Jazmin was perfect.
Love, love, love Jasmine rice. Just something about it. So much better than plain. I have done the recipe with chicken soup, and recently discovered garlic mushroom soup. That one made things so much better.