Who could argue...soup is good food. One of my favorite tag lines comes from Campbell's and two of my favorite quick soup to sauces, cream of chicken and cream of mushroom are two of Campbell's best. For this meal I thin out the condensed soup to a light cream gravy using chicken broth and water, then pour it over the chicken and rice. I cooked the chicken in a toaster oven for an hour and a half @ 200 and then cranked it up to 400 for 15 minutes to get it browned. Moist inside, crispy outside. The chicken was frozen so it took more time. Cooking from the freezer is not my favorite but it works when you are in a pinch. For the first hour I let it cook in the foil, then I open it up and pour some Italian dressing on it for extra flavor and to keep the chicken from drying out. The jasmine rice was prepared with chicken broth instead of water and gives the rice a nice boost. A quick side of fresh and crunchy pepper slices, also dressed with a light drizzle of Italian, a few chopped mixed greens, and you're all set.
It was soooooo cold here the last few days and this was a quick, warm, dose of comfort that hit the spot.
TIP: You can cook the chicken ahead of time and just warm it up before you're ready to plate. The chicken gravy is piping hot, and it will round out the heat to a perfect temperature.
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