Hello everybody, I hope you are having an incredible day today. Today, I will show you a way to make a distinctive dish, creamy chicken & rice. It is one of my favorites food recipes. This time, I am going to make it a little bit unique. This will be really delicious.

Clean chicken breasts and season with salt, pepper and garlic powder (or whichever seasonings you prefer) on both sides of chicken pieces. Serve over rice or egg noodles. A yummy, creamy chicken casserole which can turn into an elegant dish when the chicken breasts are left whole. For a variation, use boneless chicken breasts, but do not dice them.

Creamy Chicken & Rice is one of the most favored of recent trending foods on earth. It’s easy, it is fast, it tastes yummy. It is appreciated by millions every day. They’re fine and they look wonderful. Creamy Chicken & Rice is something that I have loved my entire life.

To get started with this particular recipe, we have to prepare a few components. You can have creamy chicken & rice using 8 ingredients and 8 steps. Here is how you cook that.

The ingredients needed to make Creamy Chicken & Rice:

1. Make ready 6 tbsp. olive oil, divided (1/2)
2. Take 4 chicken thighs
3. Take Dash salt, pepper, paprika, & dried thyme
4. Prepare 1 1/2 cups mushrooms, sliced
5. Make ready 1 cup water
6. Take 3 tbsp fresh rosemary, very finely chopped
7. Prepare 1 can cream of chicken soup
8. Make ready 1/4 cup Madeira wine (or Marsala, etc.)

In a large bowl, combine the soups, sour cream, water, chives, salt and pepper; spoon over chicken. Creamy Chicken & Bacon "I made this recipe and it was the most delicious chicken dinner I have ever had. I have made Julia Child's recipes with wine and cream which was delicious, and I will honestly say that the sauce in this recipe was better than Julia Child's white sauce. Cooked chicken breast meat simmered with cream, chicken broth, almonds and peas in a lightly seasoned mixture perfect for pouring over hot biscuits.

Steps to make Creamy Chicken & Rice:

1. Heat the oil in a large frying pan over medium heat. Place the chicken thighs (skin side up) on a plate and sprinkle the spices on top.
2. Place the chicken in the heated pan and fry for 10 minutes. Use a screen lid to reduce any grease splatters. Turn the pieces over and fry for another 10 minutes. [Repeat this frying step. Total time 30-40 minutes]
3. Remove the chicken from the pan and place them back on the plate. Remove the skin if so desired. Drain the grease from the pan.
4. Add olive oil to the pan, heat, and then add the mushrooms. Sauté for 2-3 minutes. Add the water to the pan and raise the heat to medium-high. Add the rosemary.
5. While the water begins to bubble, slowly scrap the pan with a spatula to loosen up the brown bits on the bottom.
6. Add the cream of chicken soup to the pan and stir. Reduce the heat to low and continue stirring until smooth.
7. Add the chicken to the pan. Add the Madeira wine and cover. Simmer on low for 20 minutes, turning the chicken over halfway through.
8. Prepare the rice according to the package directions. When done, place the rice on separate plates and add the chicken on top, or to the side. Spoon the mushroom chicken gravy over the chicken and the rice.

I have made Julia Child's recipes with wine and cream which was delicious, and I will honestly say that the sauce in this recipe was better than Julia Child's white sauce. Cooked chicken breast meat simmered with cream, chicken broth, almonds and peas in a lightly seasoned mixture perfect for pouring over hot biscuits. Lightly spoon the flour into a dry measuring cup, and level with a knife. Season generously with salt and pepper. Transfer to a plate; set aside.

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