The Lemon Chicken with Herb Rice by Campbell's Supper Bakes boxed mix is delicious. Any idea how to make it from scratch? I'd like to make it less salty and healthier, if possible.
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Here's an excellent Lemon Chicken recipe I've made for a couple of decades ... It sounds like a lot of work but it really isn't and the end results are yummy, very healthy and well worth the effort :-) I choose to cook it in a wok but a large skillet will do just fine ... You can freeze leftovers if you wish to :-) Actually, I think I'll enter this one in the recipe contest ;-)
Lemon Chicken
4 whole chicken breasts, boned skinned and cut in to bite size pieces (of course, you can buy already skinned and boned breasts)
Toss chicken bites with 2 tbls oil and 2 tsp cornstarch
Heat remaining 2 tbls peanut oil in wok or skillet
Stir fry chicken about 2 minutes
Sprinkle with lemon rind and then add chicken stock and snow peas
Stir fry 1 minute
Combine lemon juice with cornstarch and water paste, add to wok and stir fry until sauce has thickened
Serve over rice
Bon Appetite ;-)
OOH! That sounds yummy!
Possibly you have a recipe for chicken cooked on a bed of flavored rice, everything covered with a can of sauce and a crumb topping? This is basically a description of the Campbell's Chicken meal. Normally I detest boxed meals, but this one is a winner.
Yes, I have re-created it!
LEMON CHICKEN WITH HERB RICE SUPPER BAKE (CAMPBELL'S COPYCAT)
Crumb topping (enough for several batches):
*1 pouch original Shake & Bake
Baking sauce:
*1 can cream of chicken soup
*Zest from 1/2 lemon
*Juice from 1/2 of the lemon
Rice:
*8 oz (1/2 lb) long grain rice (NOT parboiled)
*2 Tbsp unsalted butter, cut up
*1/2 tsp salt
*Zest from 1/2 lemon
*Juice from 1/2 lemon
*1/4 c small-diced carrots
*2 Tbsp small diced red bell pepper
*1/8 tsp turmeric
*1.5 tsp chicken bouillon powder
*1/4 tsp garlic powder
*1/2 tsp onion powder
*1.5 tsp dried basil
*1.5 tsp corn starch
*2.25 c hot water
*4 boneless, skinless chicken breasts
Mix the crumb topping ingredients and set aside. Put the leftovers in an airtight container and store in a cool, dry place until expiry date on Shake & Bake package.
Mix soup with half the lemon zest and half the lemon juice. Set aside.
Heat oven to 375°F.
Combine all dry rice ingredients, carrot, bell pepper, butter, and remaining lemon zest and juice in a 9x13 glass baking dish. Stir in hot water.
Lay the chicken breasts on top of the rice. Top with the baking sauce, then sprinkle with crumb topping (you will NOT need to use more than maybe 1/4 of the crumb topping per batch, at most).
Bake for 30 minutes or until rice is cooked and internal temperature of chicken is 165°F. Remove from oven and let rest 5 minutes. Stir rice before serving.
Is there anyway you could find a copy cat recipe of the Campbell's super bake but the garlic chicken one? Also they used to have sizzle and stir boxes where you just added the chicken. The sauce is what i cant figure out. It was the savory herb chicken and bowtie. Im 32 and i would eat these two every day if they still made them. They were my childhood and i know my kids would love them.
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