What's for Dinner (last night) Yummy Chicken & Rice

[Guest guest]

Double compliments:

On Monday I made pork chops and rice using my favorite combo of seasonings in a mushroom gravy along with onions and carrots. So yesterday I took chicken out of the freezer and asked my husband if he had a preference on how I cooked it...he said do the same thing I had done with the pork chops since he and the kids LOVED it and were arguing over who would get the left overs (so much so that my youngest decided that she was going to get her share the next morning- she heated up a porkchop, wrapped it in foil like a MCD hashbrown, and took it to the bus stop with her- this is my kid who never eats breakfast!!) Anyhow...here's the recipe, there's was only a small container leftover and I'm sure everyone will be 'claiming' it for lunch.

:-) in VA

Meat- boneless chicken (or porkchops)

Olive oil

Large Onion (sliced & quartered)

Carrots (small bag, peeled, cut into small sticks)

Crushed Garlic

Garlic powder

Paprika

Cayene Pepper

Salt

Cream of Mushroom Soup (I've made this several ways- used Progresso Creamy Mushroom (I puree mine because the kids won't eat it if they see the mushrooms) or Puree a large can of mushrooms in their juice and added 1/2 cup milk or light cream, 1/2 cup hot water, 2TB cornstarch thinned in hot water, and salt and pepper, or

Our favorite- make Ener-G Cream of Mushroom Soup According to the package- I used three packs in a large roaster-- should have made four)

Gravy Master

Preheat oven to 360 degrees

In a skillet heat enough olive oil to coat pan, add a TB crushed Garlic and sautee the onions, season the meat evenly with

Paprika, garlic powder, cayenne pepper (just a little, less than all the other seasons), and salt (works best to mix all in a shaker so it comes out evenly), brown the meat in the pan with onions until both sides are no longer pink, place in a roaster pan and add the carrot sticks.

In a bowl mix the cream of mushroom soup and 1-2 tsp gravy master and sprinkle in a little of each of the seasonings listed above and mix well.

Pour over the meat and carrots. Put a lid on the roaster and bake for 45 mins. or until carrots are tender.

Serve over rice (we use half brown and half white mixed together and my family who wouldn't eat the plain brown rice before, eats every bit of it!)

The meat and carrots absorb the flavor and are great the next day if you are lucky enough to end up with leftovers!!