Post by laknox on Apr 3, 2019 23:55:47 GMT -5
Chicken 'n Rice
This is one that I came up with a long time ago. Easy stovetop fix. Takes about an hour, give or take.
Ingredients for a "base" recipe:
2 cups 5 minute rice
1 box Uncle Ben's Original Quick Long Grain and Wild Rice
1 10.5 oz can Cream of Chicken soup; we =much= prefer to use Campbell's as opposed to store brand. If we can find it, we like the Chicken & Herb version.
1-2 boneless/skinless chicken breasts, depending on size and how much chicken you like
Boil the breasts in a large stock pot with lots of water. I add black pepper, garlic powder and oregano. (Used to use tarragon, but DW doesn't like it.)
Add the rice and seasoning packet to another large pot.
When the chicken is done, pull it out and put on your cutting board. Ladle the stock, including as much spice as you can bring over, into the pot with the rice. I tend to use 2 cups of stock to 1 cup of rice. Bring it to a boil, cover and remove from heat.
Chunk or shred the chicken.
When done cutting up the chicken, add the soup to the rice, stir, then add the chicken. If it's still a little "dry", add more stock.
(I used to add some white cooking wine but, again, DW isn't a fan, but =I= like it. :-) )
When I do a double recipe, I use 4 cups 5 minute rice, 2 boxes of Uncle Ben's and a 22.5 oz can of soup. If you like the Costco frozen breasts, they are =big= so take that into account. I usually don't use more than 2 for a double recipe. I'll use 4 Walmart or Kroger fresh breasts, though.
If you like your rice less creamy, add the soup along with the stock and it'll cook into the rice.
Serve with your favorite veggie side. We like asparagus, whether canned or sauteed in EVOO and garlic. :-)
Lyle
This is one that I came up with a long time ago. Easy stovetop fix. Takes about an hour, give or take.
Ingredients for a "base" recipe:
2 cups 5 minute rice
1 box Uncle Ben's Original Quick Long Grain and Wild Rice
1 10.5 oz can Cream of Chicken soup; we =much= prefer to use Campbell's as opposed to store brand. If we can find it, we like the Chicken & Herb version.
1-2 boneless/skinless chicken breasts, depending on size and how much chicken you like
Boil the breasts in a large stock pot with lots of water. I add black pepper, garlic powder and oregano. (Used to use tarragon, but DW doesn't like it.)
Add the rice and seasoning packet to another large pot.
When the chicken is done, pull it out and put on your cutting board. Ladle the stock, including as much spice as you can bring over, into the pot with the rice. I tend to use 2 cups of stock to 1 cup of rice. Bring it to a boil, cover and remove from heat.
Chunk or shred the chicken.
When done cutting up the chicken, add the soup to the rice, stir, then add the chicken. If it's still a little "dry", add more stock.
(I used to add some white cooking wine but, again, DW isn't a fan, but =I= like it. :-) )
When I do a double recipe, I use 4 cups 5 minute rice, 2 boxes of Uncle Ben's and a 22.5 oz can of soup. If you like the Costco frozen breasts, they are =big= so take that into account. I usually don't use more than 2 for a double recipe. I'll use 4 Walmart or Kroger fresh breasts, though.
If you like your rice less creamy, add the soup along with the stock and it'll cook into the rice.
Serve with your favorite veggie side. We like asparagus, whether canned or sauteed in EVOO and garlic. :-)
Lyle