Chicken & rice

Chicken and rice with cream of mushroom and chicken soup

Note: When it has been a long day at the office and we are not in the mood to do a complicated meal, we turn to our chicken and rice dish. If you do not want this rich a dish, leave out the soup and sour cream and make plain chicken and rice.

• 1 (10.75 ounce) can condensed cream of chicken soup
• 1 (10.75 ounce) can condensed cream of mushroom soup
• 1 8 oz. container sour cream
• 1 ¼ cup chicken broth
• 1 medium yellow or red  onion, chopped
• ½ bell pepper chopped
• 1 cup fresh sliced mushrooms

• 2 cloves garlic minced
• Salt and pepper to taste
• 6 skinless, boneless chicken breast halves (you can scale this up or down according to diners)
  • Option – 2-4 pork chops
• 2 tablespoons olive oil
• ¼ cup flour
• Salt and pepper
• 1 cup long grain rice (we prefer jasmine rice)
• 1 tablespoon chopped fresh parsley, for garnishing

Directions

Salt and pepper flour (we also add Cavenders seasoning). Dredge chicken or pork in flour and brown on medium high heat in sauté pan. Mix all liquid in separate bowl. Add all dry  ingredients to 9×12 casserole sprayed with non-stick. Mix liquid in with dry ingredients, stir, lay meat on top and cook in 350༠ preheated oven for one hour.