This is a modified Ladies Home Journal recipe from about 1952……I am pretty sure every cook older than 30 remembers their mom making something similar.
I modified it for camping, family dinners and just because… I love spices and the ones I purchase from Diane at Spice Traders Teas in Vacaville, Ca are by far the freshest and tastiest I have ever found.
Check out her website for reasonably priced, great flavored teas and spices.
Mesquite chicken and rice
4 large chicken breasts, skinned and fat removed
1 cup rice ( use regular long cooking rice for this)
1 can cream of chicken soup (or cream of celery)
1 soup can of water
1 1/2 Tablespoons mesquite seasoning (mine is from SpiceTradersTeas.com )
In a large skillet place rice, chicken on top. Mix the soup and water together. add seasoning and mix well. pour over the chicken and rice.
cover tightly and place on grill. cooks in approximately 40 minutes. check at the 20 minute mark to test chicken for doneness and rice for softness. stir in 1/4 cup water should rice look “dry” cover and cook till chicken no longer bleeds when cut.
This can also be cooked in the oven at 350 degrees F for 35-40 minutes.