halfbakedharvest4.5
"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.
👥 4 Servings⏱️ Prep & Cook: 40 min⏳ Prep: 10 min🔥 Cook: 30 min👤 Tieghan Gerard📖 halfbakedharvest
🥘 Ingredients
Check off ingredients as you prepare them:
🍳 Cookware
- ●pot
- ●baking dish
📝 Preparation Steps
1
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.
butter4 tablespoonsgarlic (minced or grated)3 cloves
2
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.
dried thyme1 teaspoondried parsley1 teaspoon
3
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 Facts
calories
525 kcal
fat Content
37 g
serving Size
1 serving
fiber Content
1 g
sugar Content
7 g
sodium Content
475 mg
protein Content
49 g
cholesterol Content
171 mg
carbohydrate Content
65 g
saturated Fat Content
21 g
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