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Penny
Posts:
1,271
Registered:
10/9/04
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(2 of 2)
Aug 23, 2009 2:56 PM
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Welcome Tabatha, I like the look of this recipe. I often make my rice with chicken broth for flavor, never thought of using a cream soup. With all the cream soups out there it opens up endless possibilities. I only have canned turkey in my pantry right now, I'm wondering if I could use it instead of the chicken.
Penny
--
chopsticks are the reason the Japanese did not invent custard
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Tabatha Hughes
Posts:
1
Registered:
8/23/09
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(1 of 2)
Aug 23, 2009 2:38 PM
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Chunky Chicken Rice
· 1 can of Campbell’s© Cream of Chicken Soup
· 2 cups water
· 1 cup long-grain white rice
· 1 can of chicken (12.5 oz.)
· Margarine
· 1 can of your favorite green beans (optional)
· Sharp Cheddar and Mozzarella Cheese
· Crusty bread
Mix and heat the soup and water. Bring to a boil. Stir the rice into the soup mixture. Reduce heat to medium-low, and cover for about 25-30 minutes.
While the rice/soup mixture is simmering, add ½ tablespoon of margarine to a non-stick skillet. Empty the can of chicken into the skillet. (Make sure your skillet is large enough to hold all the chicken.) Sauté the chicken, making it golden brown. Continue adding ½ tablespoons of margarine to the chicken until it is done. (You should be doing this during the 25-30 minutes for the rice.)
When the rice has 2-5 minutes left, add the chicken, mixing thoroughly. Re-cover and let the rice finish cooking. If the rice isn’t completely done, cover and let cook for about 10 more minutes. Add the green beans before you serve. Mix thoroughly.
Sprinkle a small amount of sharp cheddar cheese and mozzarella cheese on top. Serve with crusty bread. Apprécier!!!
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