Doris Godby's Chicken and Rice
1 1/2 Cups Of Water
3/4 Cup of Uncooked Long Grain Rice
1 Can (10.5 oz) Cream of Chicken Soup
3 Chicken Breasts
How to Make
Preheat Oven to 375 degrees
Mix Water and Rice in 13" x 9" casserole dish
Add a few dashes of salt to the rice / water mix
Add Cream of Chicken Soup to the mix
Mix cautiously but relatively well using a fork
Arrange Chicken Breasts within the dish
Lightly Sprinkle Paprika on Chicken
Lightly Sprinkle Pepper on Chicken and Rice
Place Dish in Pre-Heated Oven
Cook for 50 Minutes
Annette's kindergarten teacher, Doris Godby, gave this recipe to her many years ago and it has been a staple in our weekly meal rotation since Annette and I first got married. It is easy to make and if prepared correctly quite delicious after being cooked.
There are a number of opportunities for variation in this recipe. For starters, you can choose to make it with different types of chicken or to cut the chicken breasts into strips (as suggested by the original recipe). You can also choose to add 1 1/2 cups of sliced mushrooms into the mix (as suggested by the original recipe). In addition the original recipe mentions, but explicitly does not endorse, topping the mixture with french fried onions prior to cooking.
In addition we have at times used Campbell's Cream of Chicken and Herb soup instead of straight Cream of Chicken soup with some level of success. This isn't something we do normally, but on occasion when we decide to change it up a bit.
What is written in the explicit instructions above is how Annette and I prefer to make it. But for purposes of completeness, I have preserved other options in case somebody reading this has slightly different tastes than Annette and I. What a boring place the world would be if we all ate the same exact thing, am I right?
In case you ever read this Doris, thank you so much for this recipe. It has fed us many many times over the years and words alone can't express our full level of gratitude for it.