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This is what I call Jenny comfort food…
Jenny being my mom. My mom who loves rice more than anyone I know. My mom who also loves anything with butter and carbs more than anyone I know. In many ways she has the palette of an eight year old. However, unlike a lot of eight year olds, she’ll eat pretty much anything that doesn’t come out of the water, yep, no seafood or fish for MY mom! Those are just her not gonna happen – no matter what, foods, but other than that she’ll try to eat just about anything I make.
What she loves most though, and would gladly eat most every day… well, I mean other than chocolate chip cookies and homemade chocolate cake…obviously (I know, she’s a smart woman) is…
Souper rice!!
Yes, soupy rice, or as she calls it, “souper rice”. Basically for those of you who have no idea what I am talking about, it is made with a can of cream of mushroom soup (or in mom’s case – cream of chicken) + a can and a half of rice + a can of milk. Kind of a mix between a creamy soup and a casserole, and well, she loved it. Yes, loved past tense, Jenny sadly gave up this favorite many years ago. As a kid she and her best friend Sue would eat it every day in the summer, but somewhere along the way, just like ramen noodle soup, she realized that the ingredients in this might not be the healthiest food choice. I have to say, I probably had many a bowls myself as kid, with a side of saltines. Don’t judge, I was one of those kids that actually ate what my parents served me. Gotta say, it was pretty good. Creamy, carby and just comforting, you know?
Did anyone else eat this as a kid, or was it just my weirdo, rice loving mom?
Soo, what does this have to do with today’s recipe? Well, it’s back to school time, and in my mind that means easing our way back into a little cozier meals, but meals that are super fast and easy to prepare. For some reason, I always think back to the recipes my mom used to make around this time of year. Like last year, it was this chicken and zucchini noodle casserole…
Um, have you guys tried this? It’s so good and a way healthier version of the classic. My family LOVES it!
This year, it’s all about the creamy/soupy rice and I am pretty dang excited about it. For as much as I love bold flavors and dishes full of colors, crazy cheeses, fruits and veggies, I can also love a bowl full of literally just creamy carbs and cheese. Yes, I am my mother’s daughter after all. ?
So I took my mom’s idea of “souper rice” and turned it into a much healthier family dinner that’s way too easy to make (well nothing can be “too easy”). This “Souper” Cheesy Chicken Zucchini Rice makes great use of all the summer zucchini…not to mention it’s a great way to feed your kids vegetables without them knowing it.
You are welcome in advance! 🙂
Here’s how this meal goes down. You’ll need some butter, chicken, garlic, rice, milk, chicken broth, thyme, parsley, onion powder and sharp cheddar cheese. Basically, you add this all to a pot and let the rice cook. No for real.
This is a one pot kind of meal and it’s delicious. You can serve the rice straight from the pot or transfer it to an oven safe baking dish, top with a little more cheddar cheese and bake until it’s golden and melted. I kind of love this baked with a little extra cheese, but then what dish isn’t better with a little extra cheese, you know?
Either way, it’s honestly just family dinner perfection. It’s a meal that both adults and kids will love. This would be great served with a simple side salad or maybe even a late summer fruit salad? Whatever you are feeling!
Oh and also? Mom’s souper rice never included cheese, but she’s come to the conclusion that this cheesy, healthier version is a million times better than her original. Knowing how much mom loved souper rice, this is kind of a big deal.
Meaning, you need to give this recipe a try. Cause it is SOOO good!
OKOK, and it’s really great for bland eaters…aka most of my family.
"Souper" Cheesy Chicken Zucchini Rice.
Ingredients
- 4 tablespoons butter
- 1 pound boneless, skinless chicken breasts or tenders, diced
- kosher salt + pepper
- 3 cloves garlic, minced or grated
- 1 1/2 cups basmati or jasmine rice
- 1 1/2 cups milk
- 1 1/2 cups low sodium chicken broth
- 2 small to medium zucchini, grated
- 1 teaspoon dried thyme
- 1 teaspoon dried parsley
- 1/2 teaspoon onion powder
- 2 cups shredded cheddar cheese
Instructions
- Heat a large pot over medium heat and add the butter. Add the chicken and season with salt + pepper. Cook, stirring often until the chicken is browned on the outside and cooked through, about 8 minutes. Stir in the garlic and cook 30 seconds. Add the rice and stir to coat with the butter. Cook until the rice smells toasted, about 1-2 minutes.
- Slowly pour in the milk and chicken broth. Add the zucchini, thyme, parsley and onion powder. Bring the mix to a boil, cover and reduce the heat to low. Simmer for 20-25 minutes or until the rice is fluffy.
- Once the rice is cooked, stir in the the cheese to melt. If desired, you can transfer the rice to a baking dish and top with a little more cheese. Then bake at 400 degrees F. for 5-10 minutes or until the cheese is melted. Serve warm.
Nutrition
Nutritional information is only an estimate. The accuracy of the nutritional information for any recipe on this site is not guaranteed.
Did you make this recipe? Please rate & comment below.
For real though…SO CREAMY…zucchini rice never tasted so good!
PS. Don’t forget to vote for your favorite bloggers in the Bloglovin 2016 awards…Half Baked Harvest is nominated for best food blog, yeah!! You can vote everyday from now until September 12th! ?
PSS. I’ve also been nominated for the SAVEUR Magazine 2016 Blog Awards for Most Inspired Weeknight Dinners! I would be so grateful if you would go and vote for your favorite blogger. You can vote everyday from now until August 31st! ?
Bland and dry
2 small to medium zucchini could be a big swing in quantity. Can you estimate how many cups of shredded zucchini this should be? Thanks!
We really liked the addition of the zucchini to this, but felt that overall the dish was too dry. I know you clarified in comments that cream of mushroom or chicken soup wasn’t a part of this recipe, but maybe that would have made it truly “souper”? I cooked it for less time than recommended (until the rice was done) and topped it with a lot of cheese to add some moisture, which helped, but we still felt it was lacking something. I’ve made loads of your recipes over the years and we usually love them, but unfortunately this one just didn’t do it for us.
Hi Helen,
Thanks so much for making this dish and sharing your feedback, so sorry to hear it was not enjoyed. Please let me know if there is anything that I can help with! xT
Hi there!
Is it possible to remove the chicken & everything will taste the same?
Hi Nikki,
Totally, that would be just fine for you to do! Let me know if you give this recipe a try, I hope you love it! xT
Prepped this for lunch this week. Added some more chicken for extra protein but sooo delicious!
Just saw that you recommended not to make too far ahead so maybe this will be dinner instead. ?
Hey Amber,
Awesome!! Love to hear this recipe was a winner, thanks for making it. Have the best week:) xT
Just finished my second bowl! :p
I added fresh mushrooms and kale, and subbed oat milk for regular milk. Thanks so much! This one is a keeper.
Hey Jane,
Happy Friday! I am delighted that this recipe was enjoyed, thanks a lot for giving it a try! xTieghan
Can I use just boxed rice? Not much of a cook
Hey Tamatha,
I would not recommend using instant rice. I hope you love the recipe, please let me know if you have any other questions! xTieghan
I’m excited to try this! Do you think it would be a good make ahead meal? Thx!
Hi Esther,
Unfortunately I wouldn’t recommend making this dish too far in advance at the rice would end up getting soggy. I hope you love the recipe, please let me know if you have any other questions! xTieghan
Hi there,
Should I be adding a can of soup somewhere or is this recipe made without a can of soup?!
I saw in your description soup, but then not listed in the ingredients!
Thanks!
Hi Lizzie,
No soup here, just follow the instructions as is:) I hope you love the recipe, please let me know if you have any other questions! xTieghan
Hello! In the description you talk about a can of cream of mushroom but I don’t see it listed in the ingredients or in the recipe. Am I missing something? I have only had one cup of coffee this morning, so…
Hey! There is no cream of mushroom in this recipe. Please let me know if you have any other questions. I hope you love this recipe! Thank you!! xTieghan
Absolutely loved this! I was hesitant to try it because I haven’t liked turmeric very much in the past, but I’m glad I gave it a shot! I made do with what I had on hand, so I used regular yellow onions, powdered garlic, fresh ginger and precooked spinach. Will definitely be making this again!
This was delicious! I added in half a bag of frozen peas and a full container of fresh, sliced mushrooms, and it’s even better!
I am so happy to hear that! Thank you Erin!
Can you substitute brown rice? Do you think it would change the amount of liquid needed or the cook time?
Hey Emily!! I am sure you can use brown rice, but yes, I think the cooking time will be longer. I am not sure on the liquid as I have not tried it. I would say add 1/2 more water and 30 minutes longer to the cooking time, but again I have not tried this so I cannot say for sure. Please let me know if you have any other questions. Thank you so much and hope you love this!
Yum! I can’t wait to try this with Quinoa!
Thanks!!!
I hope you love it Gretchen!!