"Souper" Cheesy Chicken Zucchini Rice.
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, we love it.
Servings: 4 Servings
Calories: 525kcal
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
Calories: 525kcal | Carbohydrates: 65g | Protein: 49g | Fat: 37g | Saturated Fat: 21g | Cholesterol: 171mg | Sodium: 475mg | Potassium: 1016mg | Fiber: 1g | Sugar: 7g | Vitamin A: 1295IU | Vitamin C: 19.6mg | Calcium: 567mg | Iron: 2.2mg