Creamy Parmesan One Pot Chicken and Rice

Last year I was in a fb group for fall meal planning.  Well, we didn't do a good job with planning meals, but we did share some recipes.  I pinned the ones shared and now the group has disappeared so I can't be sure the pinned recipe I found when I went hunting this fall is one and the same.  But all turned out well.  This recipe came out excellent!  The boyfriend thought it could have used some mushrooms or some other veggies (I think sliced fresh mushrooms, not canned, could be added at the same time as the chicken, but I'm not sure when I would add something like broccoli).  I thought the taste was fantastic, but I'm sure it wouldn't be affected by the addition of at least the mushrooms.  And it's one pot!  That's so awesome!  Also, just a quick note, my store (as per usual when I want something specific) did not have regular boneless skinless chicken breasts, so I used tenders - which made the cutting into one inch pieces really speedy.

Ingredients

• 1.5 Pounds Chicken Breasts, Cut into 1 inch pieces
• 4 Tablespoons Butter
• 1 Large onion, Diced
• 3 Cloves Garlic, Minced (3 Teaspoons)
• 2 Teaspoons Italian Seasoning
• 1/2 Teaspoon Pepper
• 1 Teaspoon Salt
• 2 1/2 Cups Chicken Broth
• 1 Cup long grain white rice
• 1/2 Cup Heavy Cream
• 1/2 Cup Freshly Grated Parmesan Cheese
• Parsley for serving, Optional

Instructions

• Heat the butter in a large skillet over medium high heat. Add the onion and cook for 2-3 minutes, until beginning to soften.
• Add the diced chicken to the pan along with the Italian seasoning, pepper, and salt.
• Cook and stir for 5 minutes until chicken is golden on all sides.
• Add the garlic and cook for one more minute, stirring constantly.
• Add the chicken broth and rice to the pan and stir.
• Bring to a boil, then reduce the heat to medium low.
• Cover with a lid and simmer for 17-20 minutes, until rice is completely tender.
• Stir in the heavy cream and parmesan.  Serve immediately topped with parsley if desired.

Skillet Mushroom Meat Loaves

Last week I spotted some new cooking soups in the grocery store.  And tonight I made the Skillet Mushroom Meat Loaves using the mushroom one.  The recipe was slightly different on the back of the can from the website and I didn't even realize I had skipped the riced cauliflower (I had made the shopping list from the website) until I had them cooking in the pan (the can does not call for the riced cauliflower).  Besides that, there was also a bit of variation on the cooking instructions.  So I did a bit of both in the end.  Paired with some easy mashed potatoes in a tub, it was a fairly simple dinner.  I love the meatloaf recipe that we've found, but this is quick version to have on a busy night.  (Below is the website version, feel free to skip the riced cauliflower as it doesn't have a lot of impact it seems, except adding some veggies to your meal).

Ingredients

1 pound 93% lean ground beef
1 3/4 cups thawed frozen riced cauliflower
1/2 cup plain dry bread crumbs
1 small onion, diced (about 1/3 cup)
1 egg white or 1 whole egg
1 can (10 1/2 ounces) Campbell's® Mushroom Cooking Soup
1/4 cup ketchup

How to Make It
Step 1
Season the beef with salt and pepper, if desired. Thoroughly mix the beef, cauliflower, bread crumbs, onion, egg white and 1/4 cup soup in a large bowl.  Shape the beef mixture firmly into 4 mini loaves.  Stir the remaining soup and the ketchup in the soup can.

Step 2
Heat a 12-inch nonstick skillet over medium heat.  Add the meat loaves.  Cover and cook for 10 minutes or until well browned on all sides (let cook for at least 5 minutes before turning to prevent sticking).  Pour off any fat.

Step 3
Pour the soup mixture over the meat loaves.  Cover and cook for 5 minutes or until the meat loaves are cooked through, stirring the soup mixture occasionally.  Spoon the soup mixture over the meat loaves before serving.