1170 - Quick Chicken and Rice #
Description
This recipe is from Shirley McNevich's Mom's Best Recipes Vol 5. Published here with her permission.
If you like Shirley McNevich's recipes please consider supporting her, by purchasing her cookbooks. Shirley would also be delighted to receive feedback at her email address.
Don't forget to check Shirley's blog.
1170 - Quick Chicken and Rice #
(by Shirley McNevich)
4 boneless/skinless chicken breasts
1 TBSP canola oil
salt and pepper to taste
1 - 10.75oz. can Campbell's cream of chicken soup
1 1/3 cups water
2 cups uncooked Minute Rice
In a skillet add canola oil and chicken breasts--over medium heat cook
chicken breasts (both sides) until no longer pink inside. Sprinkle salt and
pepper on chicken pieces while they are cooking (both sides). Remove
chicken from skillet--carefully wipe the canola oil out of the skillet with a wad
of paper towels (pan will still be hot). Cut the chicken into bite sized pieces.
In the cleaned skillet add cream of chicken soup and water--stir and cook
over medium heat--bring to a boil. Turn heat down to low; add Minute rice
and chicken pieces to the soup mixture. Put a lid on the skillet and cook over
low heat for a few minutes until rice is done (about 5 minutes). Remove lid,
stir and serve.
Continue to:
My Books
