For probably two years now, a recipe, jotted on a scrap of paper, has been sitting on my bedside table. Covered in coffee stains and barely legible because of water rings, it came from a magazine in a doctor’s office.
Every so often, when dusting, I move the recipe from one side of the nightstand to another and several times I’ve considered chucking it in the trash. But then I re-read it and decide I have to give it a try.
Monday morning when I picked up my glass of juice to take a sip, the recipe, now serving as a coaster, fell to the floor and slid under the bed. As I got down on my hands and knees to retrieve it, I realized the time had come to move this recipe from the bedroom to the kitchen.
It sounds simple enough to make and I have all the ingredients on hand, although I may add some fresh herbs to it. I’ve tried dishes like this in the past and found I have the most success when I bake them in a 2-inch-deep 9×13-inch casserole. Anything deeper than that and the rice and chicken don’t get done at the same time.
I’m sure this is something my whole family will enjoy. Non-meat-eating daughter Mary will appreciate the chicken; son Patrick likes anything with rice; I think fresh lemon dresses up any dish; and best of all, it has the word “bake” in the title, not “casserole,” so my husband will eat it without complaint.
I plan to serve it with steamed green beans and a fresh fruit salad. I think I’ll skip the bread since the rice has plenty of carbs.
Chicken and Rice Bake
1 can reduced-fat cream of chicken soup
11⁄3 cups water
2 tablespoons fresh lemon juice
3 cloves garlic, minced
3⁄4 cup uncooked white rice
4 skinless, boneless chicken breasts
2 slices lemon, cut in half
Combine soup, water, lemon juice, garlic and rice in a baking dish. Top with chicken and cover. Bake at 400 degrees for 40 minutes or until chicken is tender and rice is done. Stir before serving. Place half-slice of lemon over each for garnish.
Ginna Parsons is the Daily Journal’s food/home/garden editor.
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