Quick and easy, chicken and rice saves dinner

By Suzi Hogan

Mansfield Record

My husband has retired but I still have a job and have been so blessed to be able to continue working from home during the pandemic. When I first realized I would be home for an extended period of time, I was so excited to think how much more time I would have to cook. I have never been so wrong.

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The hour I previously spent getting ready, and the two hours consumed commuting simply disappeared.  I find myself engaged on my job assignments more at home than I did at the office and I’ve heard so many other people say the same thing. I’m between a rock and a hard place, though, and not so sure I want to complain too loudly because I sure don’t miss that commute.

On one of those really busy days that I have absolutely no time to spend in the kitchen, Chicken and Rice is one of the easiest recipes to reach for. The only prep to be done before putting the whole thing in the oven is to just boil water.

Enjoy!

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Baked Chicken and Rice

Ingredients

4 or 5 chicken breasts

1/4 cup cooking sherry

1 1/3 cup uncooked rice

1 can cream of mushroom chicken

1/2 envelope of dry onion soup

1 1/4 cup boiling water

Salt, pepper, and a little butter

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Directions

Mix everything but the chicken together in a lightly greased casserole dish and then place the chicken on top. Brush with butter, salt and pepper to taste. Cover with foil and cook at 375 degrees for 1 hour, uncover and cook 15 minutes more.

Suzi Hogan is a Mansfield resident, wife, mom and Mimi to seven grandchildren. She has written cooking columns for several newspapers. If you have a recipe to share or one to request, please email me at suzi.recipes@yahoo.com.

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