Chicken and Rice
My friend Season gave me this recipe for chicken and rice that is really good and even better reheated the next day. It’s really simple to make and doesn’t require many ingredients.
Ingredients:
2 large chicken breasts
2 cups of Minute Rice
A family size can of cream of mushroom
A small can of cream of celery
A package of onion soup/dip mix
Boil about 3 quarts of water add chicken breast and return to a boil. Cook chicken thoroughly. Remove chicken from pot and let cool down so you don’t burn yourself, then shred into small pieces. Preheat oven to 475 degrees Put 2 cups of rice, the cream of mushroom, the cream of celery and the shredded chicken into a 13×9 glass pan and mix everything up. Then add water to the brim of pan and stir together then sprinkle the package of onion soup on the top.
Cover with tin foil and cook for about 45 minutes, take out of the oven and remove the foil and place back in oven for another 10-15 minutes. Let stand for about 10 minutes to cool and thicken up.
Serve with bread and butter and squash.