Fun guy.

Score! A few weeks ago, I tried a creamy chicken slow.cooker recipe and couldn’t believe how much The Hubby loved it.

“The best dish you ever made!” he exclaimed.

Really? Because that was really easy!! Like, too easy!

I made it again on Sunday, except I didn’t use the slow.cooker.

Mushroom Chicken With Corn and Brown Rice

2 large chicken breast, boneless and skinless of course!
1 can of fat-free condensed mushroom soup
1/2 can of chicken broth
1 can of corn niblets
1 1/2 cup of chopped button mushrooms
2 cups brown rice

Directions

1.Preheat oven to 375F for 5 minutes. Then place the chicken breasts on a shallow pan (drizzled with olive oil). Leave in the oven for 20 minutes.

2.Take chicken breasts out and flip them over. Instead of salt, I added my lovely Greek spices. Nom, nom. Leave in oven for another 20 minutes. The chickens were frozen and rather thick so I used up the whole 20 minutes. 40 minutes and the meat was juicy and tender. If your chicken is already defrosted and small, you might only need 15 minutes?

[While waiting for Step 2 to complete, proceed with preparing the sauce.]

3.Chop/slice the mushrooms. The Hubby does not care for mushrooms so I chopped them into little tiny cubes. Small enough that he won't be able to pick them out. Hey, he has a smart wife! You can chop/slice them to any size you want.

4.Heat a large skillet/pan/whatever for 2 minutes (medium heat). When it starts to heat up, melt 1 tbsp of butter. Note: I didn’t add ‘butter’ to the ingredient section above because I don’t want to admit that I used butter.

5.Add chopped mushrooms to the pan and stir fry for 3 minutes.

6.When mushrooms are cooked, add the mushroom soup and 1/2 can of chicken broth. Actually, I think I only used 1/4 of the can. Stir until you get the desired consistency. Add more broth if sauce is too thick.

7.By then, the chicken is ready. Yes, it took me 20 minutes to do Step 3 to Step 6. Sad.

8.Slice the chicken and add the pieces to the pan. Turn off the heat and let the chicken hangout with the sauce. This step is optional. If you want don't want to slice the chicken, you can just pour the sauce on the chicken as is. I added the extra step because that's how I roll.


By the time the mushroom chicken was done, so was the rice! Thank goodness for my rice cooker!

I actually made the dish for our lunches so I grabbed six lunch containers (3 medium, 3 small – we are working on portion control). After spooning the rice and mushroom chicken, I added 1 heaping tablespoon of the corn niblets to each container. Maybe two heaping tablespoons. I didn’t add the corn while making the sauce because I wanted to keep the crunch! And it’s nice to see the bright yellow things when you open the lid. Darnit, I didn’t take a picture!!!

So there you go! A really simple recipe! Just watch out for Step 4, it’s a little dicey.

Har. Har.