The ingredients for this dish are variable. Essentially, all you need is a can of cream of mushroom, rice, water, and chicken parts. Vegetables (like spinach and broccoli), aromatics (like celery, garlic, onions, carrots, and shallots), and spices (paprika, cayenne pepper, cumin, etc.) are all great additions to the dish to add variety and a little excitement.
In today's example, I will be using onion, garlic, zucchini, and garlic powder as my add-ins. Start with one medium onion, one clove garlic, one cup rice, one can condensed cream of mushroom, four pounds of chicken parts, 2-1/2 cups water, and one medium zucchini. I used chicken thighs in this example but I generally prefer to use drumsticks for this recipe. I usually lay out the chicken pieces in the pan that I plan to bake the chicken in. That way I know how many pieces to use in the recipe. If there's time, the chicken can be improved by brining in a 4 cup water 1/2 cup table salt solution for about an hour. The onion is diced, garlic is minced, and the zucchini cut lengthwise twice and then chopped into 1/4 in. slices.Latest Articles
Melt one tablespoon butter in a large oven-safe pan. If you're planning on using a different pan to bake the chicken, then you can use a saucepan for this.
When the butter foams and begins to subside, add one cup rice to the melted butter.
Cook, while stirring, until some of the rice becomes opaque. The rice will become lightly browned while we cook the onions in the next step.
Add the diced onions and cook until tender (about 2 minutes). Meanwhile, whisk the can of cream of mushroom with 2-1/2 cup water until smooth.
Stir in the minced garlic followed immediately with the zucchini.
Pour the cream of mushroom mixture into the pan and stir to combine. (If using a separate pan for baking, pour the cream of mushroom mixture into the pan and then add the cooked rice and onions to the mixture. Stir until combined.)
Add the chicken pieces to the mixture. Sprinkle the surface of the mixture with 1 teaspoon garlic powder.
Bake at 375°F for 1 hour or until thighs read 170°F. If using drumsticks, begin checking for doneness after 45 minutes. In general, it's pretty hard to overcook dark meat prepared in this manner, so don't worry too much.
After removing the chicken from the oven, let it stand for about five minutes before scooping out the rice and chicken pieces. (Otherwise, the rice will probably flow everywhere, and it will be difficult to plate effectively.)Oven Baked Chicken and Rice (serves 6)
| Preheat oven to 375&176;F (190°C) | ||||||||
| 1 cup (195 g) rice | cook | cook | stir in | stir in | combine | place | sprinkle | bake 375°F (190°C) 1 hour |
| 1 Tbs. (14 g) butter | ||||||||
| 1 medium onion | dice | |||||||
| 1 clove garlic | mince | |||||||
| 1 medium zucchini | cut | |||||||
| 10-3/4 oz. (305 g) can cream of mushroom | whisk | |||||||
| 2-1/2 cup (590 mL) water | ||||||||
| 4 lb. (1.8 kg) chicken parts | ||||||||
| 1 teaspoon (2.8 g) garlic powder | ||||||||
Cooking with butter - jeez. And then to wait an hour -- no real engineer has that kind of time.
Want something that actually won't kill you and takes 20 minutes max:
http://www.carbonboy.com/Fresh_Almond_Chicken_Vegtables.htm
I got to give Tom Peters a little shit about linking to such a dumbass web page.
We like us some white rice, canned soup, and fatty chicken. And if you don't like THAT, you can always go to someplace in Africa where all you've got to worry about if your nose falling off from the BO.
I'm not sure if the butter can be replaced in the rice-browning step with another type of grease; although I'd probably choose to use wild rice rather than white rice.
As far as "fatty animal parts" ... look, buddy, go crunch yer granola elsewhere. Sheesh.
-A fan
Eat a well-balanced, varied diet and get at least 20 minutes of exercise a day and you should be fine.
White rice, chicken and butter will not kill you.
Yes, we Americans love white rice, canned soup and fatty chicken – 400,000+ of us needlessly die each year because of the crap we eat.
Pre-hypertension and pre-diabetes in children is nearing epidemic proportions. American Airlines are losing millions because of fat passengers. And trillion dollar health care costs – well let’s just let the drug companies come up with a fix.
Of course, we as American have a right to eat ourselves to death while we spend billions to protect us from terrorists. Getting “worked up” over a food blog seems no less rational than getting worked up over . . .
This mild concoction of sodium, chicken fat and processed carbohydrates, as with most of the other recipes here, appear tame by Big Mac standards. And that is where the problem lies.
I’ll be packing my bags for Africa now.
Bon Appétit.
By they way, I'm an American, I'm not overweight, I run three miles a day and have no health issues and I love salt! But thanks for worrying about me, anyway.
-A fan of Cooking for Engineers
Let me guess: on your birthday, you eat a piece of celery instead of a piece of cake.
Time to crack a beer, smoke a cigarette, and oh, don't forget to pass the salt.
Keep 'em coming Michael. Looking forward to the next recipe calling for heavy cream.
Michael Chu, I am sorry for criticizing your chicken and rice dish. Can you ever forgive me?
I’m so depressed over this entire incident it will take two Monster Thickburgers to recover.
Another recipe along these lines is to use the creamy cambells soup as a coating along with bread crumbs, spray with oil over chicken pieces and make baked fried chicken.
Or as a gravy over hamburger patties with extra sauteed mushrooms (dump can in to skillet and cook with 3/4 cooked patties).
Ah, the good ol' days ...
Biggles / http://www.meathenge.com/
free range cambell's?
While I enjoy living in America and appreciate freedom of speech, I also believe in the freedom of perusing websites at will (or not).
If Anonymous #1 didn't like what he/she saw on this website, he/she is under no obligation to stay.
I may or may not try every recipe Michael posts, but I enjoy reading them, especially for the side comments on cooking he includes.
This is one of the few websites I look at on a regular basis, more for recreation after a long day at work and family obligations.
Keep up the good work, Michael!
Another CfE fan,
Aileen
Pointlessly badgering someone's ingredient choices is more likely to have more people join the anti-diet camp than to agree with well-written but poorly thought out diatribes.
And to Michael, Love the blog, keep up the good work. Thank you for putting in such time and effort.
"Michael Chu, I am sorry for criticizing your chicken and rice dish. Can you ever forgive me? "
I seriously doubt Mr. Chu cares. If he didn't want criticism he would turn comments off. However, I do take exception to your criticism for the following reasons:
"only an idiot cooks with sodium laden ..."
...isn't probably the best or most effective way to make a point. Calling the author an "idiot" is a classic ad-hominem attack (Cambell's soup has lots of salt, salt is bad, therefore Mr. Chu must certainly be an idiot). I understand it's fashionable and popular for the left to make such attacks, I would presume this is learned behavior from your peer groups and idols. (ad-hominem back-at-ya)
"no one should be eating..."
...see my previous comments regarding "health fascists". I prefer to choose what I eat, not be told what to.
"...no real engineer has that kind of time"
...are you an engineer? I doubt it. Engineers have a habit of focusing, almost to the point of obsessive-compulsion, on the matter at hand.
By the way, when you mentioned: "my first apology was perhaps a bit too Bush-like"
I think you meant Kerry. I believe it was he that would say one thing, then say another. Politics certainly have their place on blogs, but I don't see the relevance here. (no, I'm not a republican...I'm a libertarian, like most level-headed engineers ;-)
Brady
“Food Fascist” is too good for me -- I should be tried and shot for crimes against humanity (unless those 2 Monster Thickburgers put me out of my misery with a massive heart attack tonight).
In a mere 73-word “poorly thought out diatribe” I insulted “ingredient choices,” used unwarranted obscenities, hopelessly flawed logic and pretty darn poor grammar while still managing to name drop and plug my own thoroughly sinister web log.
All on the flawed premise that American’s eat crap and it’s killing them in numbers unprecedented in this country’s history. Definitely not appropriate for a food blog.
...your word, not mine. I did not use the term "fascism" as a put-down, but as a generalization of the "health activists" in this country that has made "healthy living" their religion. They currently crusade against evil corporations like McDonalds, Burger King, etc... There are trial lawyers galore that are salivating at the thought of sueing the hell out of the fast food industry since they milked all that they can get out of the tobacco industry. Those on the government side would love to regulate and tax the "idiots" who make "poor" health choices.
If you really are interested in helping those 400,000 people a year live longer, do something about it. Posting rude comments on a blog will do nothing to further your "cause".
I have to ask: If you think this is a "dumbass web page", why do you keep coming back?
”Kraft Foods' parent company Philip Morris Companies Inc. acquires Nabisco Holdings, a world leader in cookies, crackers and snacks. The Nabisco brands are integrated into the Kraft Foods business worldwide.”
Hmm, big tobacco is now feeding the children of America – that helps me sleep at night.
Micky-D’s and Burger Krap are part of the fast “food industry?” Next you’ll tell me Archer Daniels Midland Company actually produces food, rather than hybrid polymeric molecular chains of substances remotely related to organic matter (genetically altered or not).
I was going to list the (known) organic and inorganic matter in Campbell’s Mushroom Soup, but it’s been done before. I have this great soup cookbook with no mention of 95% of what’s on the Campbell’s list of wholesome ingredients. How did our forebearers ever survive?
Why do I keep returning? Why do you assume I ever left? I’m on a 36 hour nonstop project, and need YOU to entertain me during my brief breaks until it’s complete.
I’m worse than an engineer, I’m a consulting engineer in the black world, so deep in the annals of government, I’d have to kill you to tell you (it’s OK macaroni & cheese moms, it’s an inside joke, don’t panic - just a joke). We, in the government don’t actually kill anyone anymore – at least on our soil. They allow me the Carbonboy persona to keep me sane. But they watch me closely.
Oh I wish I were an Oscar Meyer Weiner. That is what I truly want to be-ee-ee. ‘Cause if I were an Oscar Meyer Weiner, everyone would be in love with me!
Food fight! -– Food fight!! -- Food Fight!!!
Hey Michael L, I did like the thread on Brats. I was born and raised in Sheboygan, WI – THE brat capital of the world. The ONLY way to make Brats is to soak them in water, get your real charcoal grill started and grill them, turning them with only your hands. Then let them simmer in beer, onions and real Wisconsin butter.
The only way to eat a Brat is as a double on a real Sheboygan Hard Roll. You are allowed only the following condiments: ketchup, pickles, onions (fresh and from the beer boil), mustard and lots of real butter. And it’s Miesfeld's Meat Market (see the 5th link).
http://www.bratwurstpages.com/bratrecipe2.html
http://www.bratwurstpages.com/bratrecipe2.html http://www.wisinfo.com/sheboyganpress/specialsections/progress/progressbrat2.shtml
http://www.wisinfo.com/sheboyganpress/news/archive/local_13476165.shtml
http://www.wisinfo.com/sheboyganpress/news/archive/local_13476165.shtml
Too bad my dead father is not around to have a brat with me over the holidays. He loved Brats.
Yeah, those darn “health activists” are a real darn threat to the good old USA. Who is their leader again – mmmmn, no name actually comes to mind, but I bet he’s some former heart surgeon that works for the Terrorist Group better know as the American Heart Association (funded by Cat Stevens I hear).
Fear not, even though Tommy Thompson is a lame duck (and a Wisconsinite) he will not allow the “health activists” to harm you. Agra-business will prevail and Kraft Marconi & Cheese (byproducts) will forever be available to the youth of this great country.
So every law suit challenging the junk food industry was lost – what’s your point? What’s needed is a class action law suit to actually force them to serve food again. But not to worry my libertarian engineer, it won’t happen until well after 2008.
Meanwhile, kids will just keep getting fatter, thanks to Campbell’s and Kraft (aka Philip Morris Companies) and we Americans will continue to be transfixed by the real terror threat to us all, as told to us daily by Fox News.
So I’m a troll, Mr. Brady. Hmm, I apologized twice, didn’t do any harm to all the folks that now hate me, and I care deeply about the children of American because their parents are, through sheer ignorance, killing them. Yup – I’m a troll alright.
“Do something about it,” you say. I am, right here and now:
Moms, stop feeding your kids crap, please.
Michael L, take the crap out of your receipts please -- you are a bad influence.
Let’s see – word for the day: satire, A literary work in which human vice or folly is attacked through irony, derision, or wit.
Later Brady, my assignment is complete. I’m off to the green zone for a time. Wish me luck (or not). I’m beginning to like you.
The Food Nazi – aka carbonboy
I'm not even going to respond to that pile of steaming crap you posted.
But, carbonboy, let it be known:
1) We don't care.
2) See #1
3) See #2
&c., ad nauseum.
People will eat what they want to eat. People will beleive what they want to beleive. There is not much that you can say via the internet that will change people's minds, and taking an extremist tone (as you have in your previous posts), although popular among the liberal set at this point, tends to categorize you with the reactionary extremist freaks. Is it so hard to let people be? There are so many causes that you could be contributing the astounding amount of thought you've lavished on the comments section to that would move the cause forward and help people; yet you persist in spouting ignorant, vitriolic diatribes. Over a tiny bit of sodium.
The internet is about being helpful, not about attacking. If you wanted to be helpful, you would've posted a suggestion to try an organic cream of mushroom base rather than the Campbell's, or an organic vegetable broth. And why would you attack the chicken? You can get free range organic chicken that's *very* good for you at most stores these days.
Attacking is not welcome. Attacking will make people ignore you. Now go smoke some pot and relax, and leave the actual work to us.
-K
It's just food.
--Anonymous#289
Oh, and I don’t smoke pot, that’s about as destructive as anything that comes out of the Campbell's. I just figure we should tax it.
Let’s see, what is an appropriate last statement for Michael’s "Cooking for Engineers" great all American Food?
“Eat, drink and be merry, for tomorrow we die.”
Well maybe not, if you factor in the “French Paradox.”
Those French folks eat every god-awful thing AND guzzle a bit of red wine and seem to be fine (until Micky-D’s came anyway).
So, if not that, then, what best summarizes soaking perfectly fine chicken breasts in a sodium solution (but not too long):
“Eat shit and die?”
Oh, given I’m this scumbag troll – there’s only one way to rid yourself of me – can you guess what it is?
I’ll give you a hint: don’t feed the troll. Only then will he go away.
Here’s a happy place: http://www.whfoods.com/index.html
Hmmm, real food!
TFN – from the green zone
Betty Crocker had no politics involved last I checked.
I am making this dish tomorrow, with a middle finger salute in honor of mr anonymous!
1.- I like Mike Chu's blog and I visit it on a regular basis. I'm too a kitchen enthusiast.
2.- I'm simpatethic with carbonboy's point of view. He's saying what's right, and not what's courteous or politically correct.
3.- I don't like dogmas, fundamentalism or integrism.
Why I like carbonboy's point of view? It's like mine, he's a conscious eater. carbonboy, you're noble, being concerned about your fellow citizen's health. There's no place for noble ones up north. Your ways may be wrong, tough.
I can see that in the US when someone has a different point of view, departing from the official one (or a clearer mind, understanding that ye olde american way fairy tale is basically a bunch of lies) is being bombarded, telling him that "if you disagree with something, shut your mouth, move on, disappear". That's no the-country-of-freedom-and-democracy behaviour. In this side of the world we choose to ignore those prepotent ones who yell out ideas instead of stating in. But desagreeing is okay! If we all think the same, there's no progress. Dissident ideas are necessary, you know.
BTW, carbonboy, as an empire's citizen, I agree with you that MacCrap, BurgerKrap, KentuckyFriedCrap and all junk food that you export worldwide is getting more and more young children tucked with saturated fats becoming candidates to obesity.
Junk food is corner stone to the american way. And you yanks keep on exporting your american-way-junk-food; you (or the bush's government) have not understand yet that american way is good for yanks and not for everyone else.
My point: all this discussion is futile, because junk food and saturated fats are necessary to udermine the empire's health, from the inside, and in a coupla hundred years we'll see massive deaths from sedentarism, obesity and other american way diseases.
Mike Chu, keep up the good work.
Anonymous-es: all point of view are valid (right or wrong). A bit of sodium now and then won't hurt no one; a bit of sodium now and then, starting from 3-4 years old, assuming a 80-year life expectance, is quite a great pile of (no, not the s word) Na (sodium). Healthy?
carbonboy: you're not alone out there, facing the wolves (or should I say the hawks?).
carbonboy: if you like healty eating, you've made a good choice; marry a healty eating woman, have lots of healthy children and pass on all your healthy-eating-way-of-life; they'll do the same to their own children, thus spanning a new breed of healty US citizens (I don't say americans, because americans are those who live in America, THE CONTINENT, not inside US borders).
Here is the dictionary definition of a liberal. There is little mention of food choice.
Not limited to or by established, traditional, orthodox, or authoritarian attitudes, views, or dogmas; free from bigotry.
Favoring proposals for reform, open to new ideas for progress, and tolerant of the ideas and behavior of others; broad-minded.
Of, relating to, or characteristic of liberalism.
Liberal Of, designating, or characteristic of a political party founded on or associated with principles of social and political liberalism, especially in Great Britain, Canada, and the United States.
I have a question, why the need to fry rice? seems like its not necessary
thanks for the recipe!
more important, now i can alter and reverse engineer it hehe
1 The Recipe Card were posted at the beginning of the post.
2 When ingredients are listed that they be bulleted.
3 Exact measurements were listed the first time any ingredient is mentioned in the text.
4 The recipe itself were broken in to clearly labeled steps.
5 Cooking specific terminology be a hyperlink or mouseover to a definition of the term.
Additionally, I've noticed some display issues with the site in different browsers and at different resolutions. To a software engineer, these simple flaws can be very distracting as you then immediately start pondering hy they're happening and what fixes could be implemented.
Please take these suggestions with whatever amount of salt you want.
PS
I find that happy eating and healthy eating can compromise for the best quality of life. I also don’t mix politics and food, like I don’t eat where I crap. Finally, changing the world through the internet is… it can’t happen. There’s nothing clever about it, it won’t work. It’s the 5th law, unbending and static, “no world change through the internet.”
As far as i know....food is food and sometimes it's comfort.eating this Chicken and rice a few times a year wont kill me any faster than playing in traffic.
If I may make a note, this whole debate will lead to nobody changing their minds, everybody getting their hackles raised, a bunch of words best left unsaid and a number of blood pressures raised. Hell, this conversation may as well be as unhealthy as whatever you eat.
So, that being said, it doesn't MATTER how unhealthy you eat. You're going to die anyway. Now, later, in fifty years, in fifty seconds. Non-smokers get lung cancer. Do I promote smoking? No. Nasty-smelling habit, that. But I don't tell them they're idiots. They choose to die that way.
If I take the bus home tomorrow and die in a wreck, the Big Macs didn't effin' matter. Choose what you wish, eat what you like, live how you want, and die how you will. Ultimately, it ends the same regardless. I hate to be a downer, but the endless quibbling over something this trivial when it's not going to make a damn bit of difference either way. Go do something you LIKE instead of arguing about it.
If you like the recipe, use it. Don't if you don't. That simple. (No wonder the Buddist monks live for-bloody-ever. They don't STRESS about the small s***.)
No zucchini in the house, but poking in the freezer turned up 1/2 a bag of frozen sugar snap peas. Hmmm, what goes with peas ? Into the fridge for a couple of carrots which I cut on the bias about 1/4 inch thick. While in the fridge I noticed some leftovers - a cup of sauteed crimini mushrooms and a cup of lima beans (Lima beans are the only legume I don't really care for, but I figured I could hide them in this recipe).
Rice. I had brown, jasmine, sushi, and red japonica. I opted for the brown. Of course, brown rice takes longer to cook and more water than white rice, so I bumped the water up to 3 cups.
I pretty much followed Michael's method: sauteed the rice in butter, added the onion and garlic and then the other veggies a couple of minutes later. I sauteed this until the carrots started to soften. I diluted the canned soup with 3 cups of water then added a little thyme and sage and poured the soup mixture over the rice mixture.
Because I was using chicken breasts and brown rice instead of thighs and white rice, I was pretty sure the chicken would be done before the rice. I thought about give the rice a headstart on the stove top before adding the chicken but really couldn't decide how much of a headstart would be needed. 10 mins ? 15 ? 25 ?
So, I took the opposite approach. I inserted the probe from my Polter thermometer into the largest breast and pushed the breasts down into the rice mixture. Topped with a little garlic powder and paprika. I set the temp alarm to 160F and popped the pan into a preheated 375F oven.
After about 35 mins the alarm went off. As I had suspected, the chicken was done but the rice was still crunchy so I removed the breasts to a plate and tented them with foil while I returned the pan to oven to complete cooking the rice. After another 35 minutes, the rice was tender. I put the breasts back into the rice to reheat while the dish rested for 5 minutes. Very enjoyable and just what my body needed.
Thanks for the recipe and remember what mama said, "You can't please
everyone" ( and why would you want too...)
those into their convenience food and good ol' american ways are taking a LOT of offense at an issue they claim should not be an issue at all. if it's such a silly debate, then why are your feathers getting so ruffled? apparently how one judges your eating habits does indeed have an effect on you.
campbells soups are indeed disgusting, and are hardly "nutritious" as marketing would have you blindly believe. have you ever looked at the ingredients? most of them contain Monosodium Glutamate (yuk), and a host of other scary ingredients, such as Partially Hydrogenated [insert rancid refined oil of your choice here].
but it's not just campbells soups, it's most anything with a substantial shelf life. if it can sit on a shelf for years and not rot, then something is sketchy. it's not exactly FOOD. it's chemicals. and yet - packaging and television bombards you with the lies that that box of chicken helper is oh-so nutritious.
and why do they bombard you? because they have to - continuously. if they stop, then one day you might actually start to think about what you're purchasing, and you might actually read the ingredients, and hell, you might actually go research them and start to read up on what you're eating, and HEAVEN FORBID maybe even develop your own opinions about what you're eating.
but, but... there's the FDA's food guide pyramid, and even doctors who say eating boxed shit and canned globs is fine, just as long as i take a laboratory extracted multi-vitamin (because it's no longer even necessary to get vitamins and minerals from their actual sources - fresh, whole FOOD).
it couldn't be that the FDA is a captalist organization whose allegiance serves to protect the interest of the corporations, NOT the consumer. if the FDA actually told you what is healthy and nutritious and what you should be eating to live a long, cancer-and-disease-free healthy life, then you would stop buying the products that litter 95% of the shelves in grocery stores, and so would Joe Blow, and his neighbor, and his neighbor, and their families and neighbors and so on and so forth. and soon those corporations would lose money and many of them would have to shut down, some of them might even have to cut into their profits to start producing better foods with higher quality ingredients, and this capitalist society would start to fall flat on its face. less people would get cancer, so the medical institution would start to lose money on kemo treatments and such. less people would develop heart problems, cholesterol problems, strokes, etc. less surgeries being performed, less PHARMACEUTICALS BEING SOLD, even less doctor visits all around.
this country would have to become a land of organic farmers to accomodate the skyrocketing demand from its people for actual WHOLE foods, which doesn't turn the mind-boggling profits that producing refined shit does (genetically-modified foods combined with large proportions of chemicals, preservatives, etc, in a hasty and careless manner = cheaper products = stupid profits).
but wait - there is an increased demand for organic foods. there are organic markets popping up everywhere, and i've noticed even my regular grocery store is selling foods labelled "organic." so our standards are indeed raising, and capitalism is evolving to keep up with it. right?
RIGHT.
that's why the FDA (your trusted buddy, remember?) has lowered the standards on what constitutes organic food, so that the same old companies that produce crap can now alter their image and actually legally put the word "Organic" on their products - and charge twice or three times as much, because we'll pay that to think we're eating healthy. currently, a farmer can use non-organic compost and whatever else shit they want to grow your "organic" food in, and still slap the label on the container - and you'll pay more for it. and this year, the FDA was trying to lower those standards even more, so that genetically-modified foods, and even foods bathed in pesticides could still legally qualify for the sought-after "organic" label. not to mention, a chicken that is allowed only FIVE TO TEN MINUTES A DAY outside of its coop (which is so small they can't even move around in) can legally be labelled as "free range" - the chicken, and its eggs. 5-10 minutes a DAY - and then it's back to sitting immobile for 23 hours and 50 minutes. (chickens and eggs labelled "free range" are about twice as expensive as their "inferior" competitors.)
IT'S ALL ABOUT SUPPORT THE CORPORATIONS SO THEY CAN GET THE HIGHEST DOLLAR FROM YOU. THE FDA COULDN'T CARE LESS ABOUT PROTECTING YOU, THE CONSUMER, FROM FRAUD, AND THAT YOU'RE STILL GOING TO DIE YOUNG FROM CANCER, ONLY NOW YOU'RE SPENDING MORE MONEY ON YOUR FOOD THAN EVER FOR IT, WHILE DECEIVING YOU INTO THINKING YOU'RE LIVING THIS HEALTHY LIFESTYLE. THE FDA IS A CRIMINAL ORGANIZATION, CONTINUOUSLY RESEARCHING HOW TO FRAUD THE AMERICAN PUBLIC WITHOUT YOU EVER FINDING OUT.
and how, oh HOW, do they get away with this, year after year? they get away with it by joining hands with commercial America and BLARING DISINFORMATION AND LIES AND WHATEVER ELSE THEY CAN DO TO DISTRACT YOU ON THE TUBE AND RADIO AND BILLBOARDS AND POSTERS AND CLEVER PACKAGING AND ADS IN MAGAZINES AND POP-UP SCREENS AND EVEN DOCTORS AND PHARMACISTS TO MAKE SURE THE NOISE NEVER EVER STOPS so that you don't ever stop to even consider doing a little research for yourself and finding out the truth.
Also, for all the people that are arguing in this thread- first off, I really do think its dumb. So Cambells isn't healthy, well guess what? Unless you're living a total HEALTHY diet which includes no softdrinks, sodas, processed foods, canned foods, etc... almost nothing is really healthy anymore unless your going to use fresh ingredients all the time. Just moderate yourself, and you'll be fine.
And to the first commentor- seriously, get a life. This guy took his time and effort to make a webpage and provide people tips, recipes and information, and you have to go and call it a "dumbass page."
Chicken with rice! Great stuff! Me mudder used to make it all the time...can't wait to try this recipe...
Incidentally, for those concerned about sodium, fat, hypertension, high blood sugar, low blood sugar, gonococcylcardiovascularsyphillitic conjunctivitus, etc. etc. etc., I hate to tell you this but you've been dying since the day you were born. NOONE is gonna get outta here alive....!
All of this needs to be taken with a grain (if not a shaker) of salt. The life expectancy in the US continues to climb... which afterall is the bottom line. The increase in longevity (and this will be no shock to any true engineer) closely follows the development of food processing and the increasing use of pharmaceuticals. Imagine that! All of those people spending day after day laboring on production lines and in laboratories and they aren't just doing it for nothing afterall!
Lastly, I wasn't aware that there was such a thing as "inorganic" cream of mushroom soup. I wonder what such a thing would be made of? Language is important. I don't know how the opposite of processed is organic instead of unprocessed... but the fact is that if mankind hadn't learned how to process food there would be a lot less of us here now and we would have a lot bigger problems than what we are going to have for lunch. We would be wondering IF we were going to have lunch!
thanks, appreciate it.
has 470m.g per serving still hi but better then there regular[/b:ecf5c6a042]
sharpton for president yall.. im outtie.. peace.
keep it real,
Pimped Paula
You can use long or medium grain white rice that has not been parboiled or precooked (such as instant rice) for this dish.
I was wondering how you'd recommend including broccoli in a way that minimizes overcooking. My girlfriend recommended steaming it seperately, but I decided to compromise by adding it 20 minutes from the end of cooking. I'll let you know how mine turns out, but I wanted your advice as well.
by the way, the lasagne recipe turned out fabulous, even though I omitted the cream.