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Chicken & Rice

Updated: Jan 4, 2022

I haven't made this 60's dish in about 20 years. My mother always made this using Campbell's Cream of Chicken Soup or Cream of Celery or Cream of Mushroom. I happened to have plain Cream of Chicken soup so that's what I used. For seasoning, I used Borsari Original Blend which is such a great spice. Borsari is a sea salt infused with fresh basil, rosemary and garlic, and balanced with ground pepper and nutmeg. So any combination of the spices in Borsari would be great if you don't have any Borsari although I recommend adding it to your spice shelf immediately. Available on Amazon.


One Can of Cream of Chicken Soup

8 oz. Milk

2 Tbsp Flour

2 Cups Chicken Broth

4 Large Chicken Thighs

2 Garlic Cloves, minced

1/2 Onion, diced

1 Cup Raw Arborio Rice

2 Tbsp. Olive Oil

1 Bag of Spinach, cooked

1 TBSP Butter, melted

Salt & Pepper

1 Tsp. Borsari Original Blend


Preheat oven to 375 degrees

Pat chicken dry. Sprinkle salt, pepper and flour on all sides. In a cast iron skillet, add the olive oil and sauté chicken until just a little brown on all sides. Remove and drain chicken. To the same skillet, add the onion and brown for just a minute. Add the onion and garlic to the baking pan.

In the baking pan, add the onion & garlic, the soup, milk, broth, Borsari and rice. Stir well. Lay down the chicken breasts. Add Salt & Pepper to taste. Put it in the oven for 40 minutes.

After 40 minutes, take out the pan from the oven and give the rice a stir. Add the cooked spinach. Brush the melted butter on top of the chicken thighs. Return pan to oven covered with foil and bake an additional 25 minutes or until chicken is cooked.


Also, I made 3 dinners up with the leftovers. One for the fridge and 2 for the freezer.


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