Chicken & Rice (The Hungry Momma Version)

Chicken and Rice is a huge favorite at our house.  I love the Chicken and Rice recipe that I started this blog with several years ago. However, we always want more of the rice portion to go with the chicken.  I decided to rework it and see what I could come  up with.  This weekend we nailed it, so I thought I would share the Hungry Momma Version of that original post.

This meal is yummy paired with Fried Green Beans

Starting with a little drizzle of Olive oil in a skillet I sauteed about a half of a purple onion.  A sweet yellow onion would work as well!

Caramelize the onions. 

While the onions are cooking combine in a bowl.
1 can of cream of chicken soup
2 cans of cream of mushroom soup
1 cup of milk
1/2 cup of heavy whipping cream
3/4 cup of melted butter

Stir all these until combined.

Add 2 1/2 cups of Brown Minute Rice

Add in your sauteed onions.

In the bottom of a 9X13 pan make a bed of the rice/soup mixture (about 1 1/2 cups).

Using frozen boneless skinless chicken breast, cover the bottom of the pan with your chicken meat.Usually 4 - 5 chicken breast. (You don't have to use frozen but I hate touching raw chicken).

Next pour the remaining rice/soup mixture over the top of the chicken and cover the meat completely.

Sprinkle over the top slivered almonds.  I never measure this - I just cover it because we like this crunchy part!

Next sprinkle it with Parmesan Cheese.  You don't want to get too much of the Parmesan.  I have messed that up before.  Just don't think more is more here - because it actually isn't.

Last take little pinches of Paprika and sprinkle that over the top as well.
We like the Smoked Spanish Paprika from Penzy's Spices.

Bake, uncovered in a preheated oven at 325 for 2 hours!