Chicken and Rice with Mushroom Gravy

Ingredients 6 items

• 1 lb chicken breast or thighs (fresh or thawed)
• 1 ½ cups rice, uncooked
• 1 can (10.5 oz) cream of mushroom soup
• 2 cups water
• 1 tablespoon butter
• 1 medium onion, diced
• Optional: Salt and pepper to taste, Garlic powder, 1 can (15 oz) peas, drained (add in the last 5 minutes)

Equipment

• Large pot or deep skillet with a lid
• Knife and cutting board
• Stirring spoon

Allergens: Contains Dairy (butter, cream of mushroom soup), Gluten (cream of mushroom soup typically contains wheat).

Instructions

1. Cut the chicken into bite-sized pieces (roughly 1-inch cubes).
2. Melt the butter in a large pot or deep skillet over medium heat.
3. Add the diced onion. Cook for 2–3 minutes until slightly softened.
4. Add the chicken pieces. Cook for about 5 minutes, stirring occasionally, until the outsides are no longer pink. The chicken does not need to be fully cooked through — it will finish cooking with the rice.
5. Add the cream of mushroom soup and water. Stir until the soup is fully mixed into the water and you have a smooth liquid.
6. Stir in the uncooked rice.
7. Bring everything to a boil, then cover the pot and reduce heat to low.
8. Let it simmer covered for 18–20 minutes. Do not lift the lid during this time — the steam cooks the rice.
9. After 20 minutes, remove the lid, fluff with a fork, and stir. If the rice is still hard, add a splash of water, cover, and cook for another 5 minutes.
10. Taste and add salt, pepper, or garlic powder if you have them.