I like eating microwaveable meals. To me they are easy and if you pick the right brand they can give you that false sense of healthy eating. But I have come to realize that my body does not do well with too many preservatives. I guess eating microwaveable meals for breakfast, lunch and dinner isn’t good for my body.
Yes, when it comes to food I want it to be easy and to taste good. (And yes I know that sounds dirty.)
I don’t want to spend hours in the kitchen. For some reason actually cooking a meal makes me less hungry and never tastes as good as someone else making it.
My mom gave me this recipe. I couldn’t believe she gave me a recipe that requires me to handle raw chicken. Just thinking about raw chicken makes my stomach turn over. I believe the color and feel of it reminds me of a pet I had once. It was an African Albino Aquatic Frog that a friend from my first year in college gave me.
But as my dad use to say, “Suck it up and take care of business.”
That’s exactly what I did. I think it came out pretty good and so did my roommate.
Try the recipe and tell me what you think.
Chicken and Rice
3 bone-in Chicken breasts
1 can Cream of Mushroom Soup
1 can Cream of Chicken Soup
1 can Cream of Celery Soup
1 ½ cup of long grain rice
two pinches of garlic powder
couple squirts Worchester Sauce
Wash chicken and cut off excess fat.
Dry with paper towel lay to the side.
In bowl combine canned soups. Fill each can 1/3 full with milk and pour into bowl. Add rice, garlic powder and Worchester sauce. Stir until mixed. You do not want the mixture to be thick. The rice needs time to cook.
Spray Pam in pan. Pour mixture into pan then place chicken breast into mixture. Do not cover the tops of the chicken with mixture because it will make it too crunchy. Sprinkle pepper over dish.
Put in oven at 350 degrees and cook for 60 minutes. Check to make sure rice is fully cooked. Cool before eating.