ELECTRIC PRESSURE COOKER CHICKEN AND RICE DINNER
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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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.
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.
I dump in cans of Campbell’s cream of mushroom soup and a 1/2 can of water. Then even easier than before when you had to purchase fresh chicken or thaw your frozen chicken the night before, I dump in Frozen chicken breasts, yes frozen chicken breast, and pop on the top. I turn the top pressure valve to “seal” and set the front timer to 30 minutes.
In the medium size pressure cooker I dump in 2 cups of rice and 2 cups of water while waiting till the chicken is almost done, I set this pressure cooker on six minutes. When both pressure cookers are done you have delicious fluffy rice that you put the chicken on top with the creamy sauce. No more hard or crunchy rice.
With this trick, this easy 1950s casserole dish became even easier. 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.
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If you love your Electric Pressure Cooker as I do, check my other recipe Electric Pressure Cooker New Year’s Sauerkraut & Turkey Sausage Recipe