Quick and easy chicken and rice

Have you ever looked at your pantry closet at the end of the week, with payday still a day or two away, wondering what on earth you’re going to cook? I’ve experienced this situation on more than one occasion and fortunately, thanks to a very wonderful neighbor during college, I’ve been able to make this recipe–chicken and rice.

This chicken and rice recipe also makes a really good go-to recipe when you don’t have much time to feed your family and you don’t want to pay for takeout. It makes a nice alternative to chili or frozen pizza. And, there’s usually lots of leftovers which means lunch the next day! 

Here’s the recipe:


  • 1-2 chicken boneless, skinless chicken breast
  • 1 can cream of chicken soup
  • 3-4 tbsp butter
  • 2-4 cups rice (2 cups for every 1 chicken breast)
  • Salt and pepper, to taste


  1. Boil chicken breasts in large pot of water.
  2. While chicken is boiling, cook rice.
  3. When chicken is done boiling and cooked through, shred with a cheese grater or cut into small pieces (it works better if you can shred it).
  4. Combine shredded or cut-up chicken, cooked rice, can of cream of chicken soup and butter in large bowl.
  5. Season with salt and pepper.

This recipe goes great with a quick salad or cut-up vegetables.

This chicken and rice recipes is super easy to make and, rather than a casserole, it’s made in a pot and served in bowls. If it looks like a really thick gruel when you’re done, you did it right!


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