Modern Trick to Your Mom’s
Easy Chicken & Rice Dish
Electric Pressure Cooker
My mother, Christene Kirchner, and her sister Lois Epps use to make an easy chicken and rice dish for a quick summer meal. It was one of those Campbell’s soup casserole dishes that was everywhere in the 1950s. Early in my married life, I started making this dish but it never seemed to come out right, the rice was either too hard or too soft. Until I discovered I could make this dish hands free and almost perfect is my Electric Pressure Cooker.
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Retro Chicken & Rice Casserole
If you remember you mixed the raw rice with Campbell Cream of Mushroom Soup, then the same can full of milk, layer this in a 13 x 9 casserole pan, my favorite is here and put the chicken on top. You bake covered with aluminum foil in the oven at 350° for one hour then remove the foil and bake 15 minutes more. Most of the time when I made the rice was crunchy which happened one night when we had my best Friends over for a dinner party.
Modern Method for a Quick & Easy Dinner
Then I discovered the Wolfgang Puck Electric Pressure Cooker and discovered the trick to making this recipe even easier. I recently purchased the medium size Wolfgang Puck Electric Pressure Cooker to go along with my large Wolfgang Puck Electric Pressure Cooker which has made this process a snap. Another option is the Instant Pot that serves as a 7 in 1 multi-Functional Pressure Cooker. Both options work great.
This dish is great in the fall when the leaves are changing as the dish is warm, creamy and satisfying. It’s also great in the summer when you want to just throw something in the pressure cooker, go back to work out in the yard or play with the kids and have dinner done in a snap. This has even worked for my picky eaters as they love rice and you can always rinse off the sauce from the chicken and have plain chicken with plain rice
I know your family will love this dish and it is a modern trick to a traditional dinner.
- 2 cans of Campbell's cream of mushroom soup
- 1/2 cup of Water
- 6 to 8 Chicken Breasts
- Dash of Salt
- 2 cups of uncooked rice
- 2 cups of water
- 1/4 tsp salt
- 1/2 tsp olive oil
- In the pressure cooker add the canned soup, water and chicken breasts. The Chicken can be thawed or frozen. The more frozen the chicken the longer the pressure cooker take to get up to pressure. The cooking process does not start until it is at pressure and the lid can no longer move.
- Put the lid on, set to "seal" and set the timer for 30 minutes.
- Next: Put the rice, water, salt & oil in a smaller pressure cooker or on the stove top.
- In the pressure cooker put the link on, set to "seal" and put the timer on 6 minutes.
- For both pressure cooker when the timer is done you can do a fast release of the steam valve, or you can wait 10 min and the pressure will release its self.
If you love your Electric Pressure Cooker as I do, check my other recipe Electric Pressure Cooker New Year’s Sauerkraut & Turkey Sausage Recip