Years ago I started making "Yummy Chicken". That is what my son dubbed my take on Chicken & Rice. (C&R). The beauty is that the ingredients cook together at once in the dish. Also, it can be a different C&R each time you make it by using a different flavor of rice or different vegetables.
What you'll need:
1 lbs skinless boneless chicken
1 can of chicken broth 14.5 oz (I like the low sodium)
1 can of cream of soup (I usually use mushroom)
2 packages or 1 family size flavored instant rice (Uncle Ben's & Mahatma are my 2 favorites)
1 package of frozen veggies or 2 cups of fresh chopped vegetables
Preheat the oven to 425°. I usually brown my chicken so it doesn't look so anemic. While it is browning, spray No-Stick in a large casserole pan (12x9 or a deep 8x8).
Pour the dry rice & flavor packet in the bottom. You will add as much liquid as the rice's stove top directions call for -but you will substitute the chicken broth for the water. If you run out of broth, use water for the rest (box calls for 2 cups of water, you'll use all of the broth plus have to add about 1.5 oz of water). Pour over the dry rice.
Pour in the cream of soup. Pour in your vegetables & spread around.
I usually cube my chicken before I put it in the mix, but if I am feeling lazy I leave it whole. It's all good.
Cover the pan with foil & cook for about 20 minutes. Take it out & stir the mixture. This is where it gets tricky. Depending on your oven & the type of rice you chose, you will need to put it back in for 10-20 minutes. You will have to judge by how firm your rice is when you do the check. It will cook in the pan a little after you take it out so don't let it get mushy.
Vary which flavor you use & what vegetables. It's like a new dish every time!