This is based on a recipe from the famous soup maker. I adapted the recipe this weekend to feed about 6 people.
1 tbsp oil
4 -6 chicken breasts (no more than fit in a single layer on the bottom of your largest skillet)
1 can condensed cream of broccoli soup
1 can condensed cheddar cheese soup
1 1/2 cups milk
1 1/2 cups water
1/2 tsp paprika
1/2 tsp pepper
4 cups rice
1 cup of cheddar cheese (or a little more)
Heat oil over medium heat. Cook chicken breats, turning occasionally until cooked through. Drain any excess liquid.
Mix soups, milk, water, paprika and pepper. Whisk thoroughly.
Pour soup over chicken. Heat until boiling. Remove chicken and keep warm. Add rice. Simmer for five minutes. Taste the rice. If it's done, yea! If not, simmer for two more minutes, and taste again. Repeat until done.
Arrange chicken on a platter, put rice over the top and cover with cheddar cheese.
Steamed broccoli is an excellent accompaniment.
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