Rice, canned or frozen mixed veggies and canned soup provide the basics for home cooked meals that are both nutritious and delicious. These versatile ingredients typically appeal to both kids and adults and lend themselves well to additions of poultry or lean meats. If the rice you use is instant rice, you can prepare and serve a complete meal within minutes.
Creamed soups, veggies and rice work well in creamy casseroles served on cold winter nights. While combining cream of chicken soup, rice and veggies makes a delightful casserole on its own, you can easily add cheese and diced meats or poultry to make a heartier meal. Typically, one cup of uncooked rice and one cup of broth or milk, a cup or two of vegetables and a can of creamed soup make the right consistency for a casserole. Double the amounts if cooking for a family.To add variety to the casserole, use mixed Asian vegetables and season with minced ginger root, garlic and dash of soy sauce. Mixed California blend vegetables pair well with added cheese and chicken topped with stuffing mix and baked in the oven.
Simmering the mixed veggies in prepared cream of chicken soup and adding ¼ to ½ cup of rice makes a hearty soup for a quick lunch. You can add cubes or lean meat or poultry for extra flavor and protein, but it's not necessary. Keep in mind that rice swells and absorbs moisture when cooking; too much rice will thicken the soup, while a handful will simply enhance its flavor. Use Asian mixed veggies and adding five-spice powder with sliced mushrooms for a twist on traditional soup. Serve with crunchy chow mein noodles
Creamed Veggies Over Rice
Cooking the mixed vegetables in cream of chicken soup allows the veggies to absorb the flavor and creates a rich sauce for serving over white rice. Cook the rice separately in either water or a little chicken stock and serve topped with the cream of chicken soup and cooked vegetables. This works well paired with lean meats and chicken.
Hot Biscuits and Creamed Veggies
For a quick dinner, serving creamed veggies and rice over biscuits straight from the oven. Start by preparing the cream of chicken soup and veggies with 1/4 to 1/2 cup of rice in a saucepan. You may wish to add diced chicken to the mixture. Add a little milk if the mixture is too thick; otherwise, cook the veggies and rice in the cream of chicken soup right from the can. Slice the biscuits in half and pour the mixture over the hot biscuits. This works best with mixed peas, corn and carrots. If using Asian veggies, add a dash of soy sauce and minced ginger root to give it an oriental flair. California blends with broccoli and cauliflower benefit from the addition of cheese. Season with salt and pepper to taste and serve hot.