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Chicken and rice cooked at once

"Glorified Chicken" enables the cook to prepare the chicken, rice and gravy all at once!
"Glorified Chicken" enables the cook to prepare the chicken, rice and gravy all at once!

When preparing a meal, it's always much easier on the cook to prepare two dishes at once. This not only saves time, but saves energy (on the cook and the power bill!) and saves having extra dishes to wash. In other words, it all comes down to convenience all the way around!

Two popular foods that always go great together are chicken and rice. I'd like to pass along a recipe that enables the cook to prepare the chicken and rice at the same time and the results are really great. The recipe, "Glorified Chicken and Rice," and with this dish, you get the meat along with rice that's served as a side dish, topped with gravy, all in one skillet!

A cinch to prepare, you begin by browning chicken breasts in a skillet with some oil. When it's browned, the chicken is removed and set aside. You now add raw rice, the cream soup of your choice and water. The chicken is returned to the skillet and this is now covered and simmered. In 45 minutes, you have the main course of dinner ready!

Like I just mentioned, you can use any cream soup of your choice in this recipe. This can be cream of chicken, cream of mushroom, cream of celery or any flavor that you would like to make a flavorful gravy to go with the chicken. I like the cream of broccoli, since this goes well with rice. This is another one of those recipes I recommend for a young cook, who could make this with some supervision.

Another recipe that would go well would be for the "Summer Country Salad" that I shared recently. Here's the link to it, if you'd like to have this recipe, too:

Save yourself time and trouble by making chicken, rice and gravy all at once with this recipe!


  • 2 tbls. vegetable oil
  • 4 chicken breasts, skin removed
  • 1 cup raw, regular-cooking rice
  • 1 can cream soup (such as cream of chicken, cream of mushroom, or cream of celery)
  • 1-1/2 cups water

In a large skillet, heat the oil. Add the chicken breasts and brown them, turning occasionally. Remove the chicken from the skillet. Reduce heat to low and add the rice, soup and the water, stirring carefully until well blended. Return the chicken to the skillet and cover. Simmer for about 45 minutes. Makes 4 servings.


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