a classic recipe…updated a bit

I love making classic dishes that bring me back to my childhood.  A favorite soup (like this one), cake (such as this sheet cake) or casserole (like this chicken and rice) but give it a bit of an update…you know add a little sparkle to it.  

I am not going to lie, sometimes they work and sometimes they do not work at all.  This time around I have to say to was a HUGE success, and this is now my go to recipe for this old school favorite.

To start with…it is all made in one pan

Growning up I remember my mom using several pans to make most dishes.  The chicken was browned in one skillet, the rice made in a saucepan and then everything was combined in a casserole dish with cream of something soup most of the time.  

As much as I love doing dishes, don’t you love doing dishes as well, this time I decided to opt for just one pan.  The beauty of one pan is that all the flavors come together to make a super flavorful dish with minimal mess…gotta love that.

Lightening it up a bit as well

The classic recipe typically uses bone in chicken breasts, thighs or chicken legs.  For this updated recipe I used boneless, skinless chicken breasts.  Obviously they are a lighter option than a bone in choice, but personally I prefer them.

Now I know some of you might be worried that they are going to be dry, but trust me they will not be.  Since we are cooking them all in one pan with he rice and chicken stock they will stay nice and moist as they cook and the end result is nothing short of AMAZING!

A classic for dinner tonight

[mpprecipe-recipe:324]

Make it your own

The beauty of this recipe is you can use any rice combo you prefer.  I used a combo of brown rice and faro grains, but you could use all brown, wild, or white.  You can also use whatever cut of chicken you prefer, just make sure and adjust cooking time as needed.

You really can make it perfect for you and your family.