Chicken and Rice with Vegetables

Everyone is eating healthy these days, so it seems.  But when fall rolls around I still seem to crave those good old fashioned comfort foods: meat and potatoes, hearty soups and dinner casseroles.  Okay, so how do you make those favorite fall foods a little healthier?  Sneak in the veggies!  Thats right, they offer lots of extra flavor and no one even has to know that you've stretched a family favorite with vegetables of all things.

Most of the items in this recipe are staples in our house.  I opt for the 'healthier' version of the creamed soup just to save a few calories but you can use what ever you have on hand.

First, finely chop lots of celery (1/2 cup), mushrooms (1 cup) and onions (1 cup)  You could even throw some carrots in there if you wanted.  No one likes thier chicken and rice casserole to crunch so saute them in a pan with a little olive oil or butter until they are nicely wilted.

Combine your sauteed veggies with the can of cream of mushroom soup, one can of milk and a cup of rice.

Lightly spray a 11"x7" baking dish with olive oil spray.  Arrange 4 pieces of chicken, either legs or thighs, in the bottom of the dish.  I take bone-in chicken thighs and remove the skin. Season them with salt and pepper to your liking. Pour the veggie, soup, milk, rice mixture over the chicken pieces.  Cover the dish with foil and bake the casserole in a 350* oven for 1.5 hours

Remove the foil and sprinkle half of a package of dry mushroom onion soup mix evenly over the top.  Continue baking for 15 minutes more, or until the rice in the center is tender.

 Enjoy a savory homemade comfort food with your family.  The extra vegetables will be just between you and me!

Chicken and Rice with Vegetables, serves 4

1/2 cup celery, chopped 1 cup mushrooms, chopped 1 cup onion, chopped 1 Tbsp olive oil 1 can cream of mushroom soup, reduced cal. 1 can milk 1 cup white rice 4 pieces chicken, dark meat 1 pkg dry mushroom onion soup mix Saute the celery, mushrooms and onion in a pan with a little olive oil or butter until they are nicely wilted. Combine your sauteed veggies with the can of cream of mushroom soup, one can of milk and a cup of rice. Lightly spray a 11"x7" baking dish with olive oil spray. Arrange 4 pieces of chicken, either legs or thighs, in the bottom of the dish. I take bone-in chicken thighs and remove the skin. Season them with salt and pepper. Pour the veggie, soup, milk, rice mixture over the chicken pieces. Cover the dish with foil and bake the casserole in a 350* oven for 1.5 hours. Remove the foil and sprinkle half of a package of dry mushroom onion soup mix evenly over the top. Continue baking for 15 minutes more, or until the rice in the center is tender.

Printable Recipe, serves 4

Printable Recipe, serves 6-8