Thursday, March 3, 2011

Easy, Creamy Chicken and Rice with Broccoli - and some Blogger Help Needed!

Hey All,

First - for those who blog: How the heck do you get all your followers?  I know some of my friends which have HUNDREDS.  What's your secret?  Advertising?  Cross-posting?  Hanging flyers on light-posts?  I would love to publicize once I get better at this, I'm looking for advice from those trust-worthy readers already!  I'm shocked (in a great way) that I've received over 500 hits!  Thanks everyone!

I feel like sharing what I made for dinner tonight.  This has been one of "those" weeks where E and I go back and forth with, "what do you want for dinner?  well, what do you want for dinner?".. yeah, those weeks.  I was once on a kick of making a menu to plan the week ahead - tell me why that stopped?

I've been slacking hard this week for food - "E Chicken" on Monday (a dinner standby which I'll post in the future), Chipotle on Tuesday (another standby, plus a BOGO coupon didn't hurt), and OTD with E's parents yesterday at Origins (French Thai) in Somerville to celebrate the future (thanks Mr and Mrs R!).  Today I was stuck between an urge to create, but just too tired to really want to do it.  You know what I mean.


I always keep a few staples in the house.. so, tonight's was super-easy.  GVK Rule Number Three: Always keep a few chicken breasts in the freezer - you never know what you'll need them for.  We also try not to eat too much pasta, and any of the starches we do have (rice, couscous, pasta, etc) we keep whole-grain.  This dinner was only five real ingredients and was on the table in a half hour.  Love those Campbells recipes!

Super-Easy Creamy Chicken and Rice with Broccoli


  • Four or five chicken breasts
  • Can of Campbells condensed cream of chicken or cream of mushroom soup
  • small can button mushrooms (optional)
  • 2 cups fresh, uncooked broccoli florets 
  • 2 cups uncooked instant or boil-in-a-bag brown rice
Throw a tablespoon of veggie oil (EVOO makes chicken taste too olive-y for this) into a skillet, and heat over medium-high heat.

Place your chicken breasts in the skillet and hit them with some Lawry's Seasoned Salt (or regular salt if you want) and fresh-ground pepper.  Cover and let them cook, flipping every five minutes or so (season the other side when you flip the first time), until they are cooked through (about 20-25 minutes) and nice and beautifully browned.  Then take those babies out.

In your newly empty skillet, pour the soup and two cups of water.  Put in your mushrooms at this time also (I love me some mushies).  Blend and, when boiling, stir in the rice and broccoli.

Cover and wait 6-8 minutes, or until rice/broccoli are just cooked.  Place your chicken breasts back on top, warm another minute or two, and serve.

You may want to hit it with some cheddar cheese, or some red pepper, or any other flavor enhancer.  It's just creamy and delicious, and was a hit in this home, that's for sure.

What ours looked like.  Mmmmm!
Thanks for reading!

Cheers, C

1 comment:

  1. I'm not a "big blogger" by any means with hundreds of followers, but there are some tips I've picked up to get more of a following. The first is follow lots of blogs! Lots of people will follow you back. Also, comment a lot! Other people will see your comments and follow you. I've also done a lot of "link-ups" On some blogs they will post a topic that you write about and link your blog on their page. You often get a lot of followers this way! Good luck!

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