To be honest, I don’t mind midweek rain. As long as it is sunny on the weekends, it can rain every week, Monday thru Friday only.
But it can put a “damper” on my grilling activities. So last night, I had to change my original plans for grilled chicken and punt. It turned out to be better than I had planned and was a great way to use up a few veggies hanging around the fridge and a few pantry items too. Plus it freezes well for another meal, on another rainy night!
1 can (10.75oz) Campbell’s Healthy Request Cream of Chicken Soup® I am not afraid to use a can- just keeping it real here at Cabinet Stew!
1 small onion, diced
2-3 small stalks of celery, diced
1/2 of a bag (about 5oz) shredded carrots
1 cup half and half (fat-free)
2 cups milk (I used 2%)
2 Tb dried Marjoram
1/2 or a whole can (10.5oz) creamed corn-low-sodium. (I just happen to have half a can hanging around, but a whole can would be great to use.)
1 cup rice (measure uncooked), rinsed. Brown or white – your choice.
Salt & Pepper to taste, small amount of oil for browning chicken
Preheat oven to 375 degrees. Brown the salt/peppered chicken in oil in a heavy-bottom, oven-proof dish. Remove temporarily and saute the carrots, celery and onion for a few minutes till just starting to color and soften. Add uncooked rice and saute a few minutes to “toast” it. Add in milk, half & half, soup mix and corn. Mix thoroughly. Add marjoram. Nestle chicken and any juices back into pan in the mixture. Bring to a high simmer. Cover and finish in the oven for 30-35 mins. Check once during cooking to make sure it is not too dry and stir to make sure it is not sticking. Add water if needed. Use a thermometer to check chicken if unsure. (165° F)Serve with sautéed zucchini, sprinkled with lemon-pepper spice.