Monday, November 2, 2009

Easy Chicken & Rice

Sister Ferney/10th Ward RS

2 cups milk (Use 2 cups water and 2/3 cup powdered milk)
2 cups white uncooked rice
2 cans cream of chicken soup
1 tsp seasoned salt
1 can chicken
1 can mixed veggies or any favorite vegetable (optional)

There are two ways you could prepare this recipe:

Method 1: Preheat oven to 350 degrees. In a bowl, combine the milk, rice, cream of chicken soup, canned veggies (optional) and seasoned salt. Pour into a lightly greased 9 x 13 pan. Flake canned chicken on top. Cover and bake for 30 minutes. Take out of the oven and stir. Bake another 30 minutes, or until the rice is cooked through. Enjoy!

Method 2: Cook rice on stovetop according to package instructions. Mix soup, a little milk to thin (won’t need the full 2 cups called for in the recipe), veggies and chicken. You can eat this as soon as it is heated through, or you can bake it for awhile, but that takes another dish and more energy costs.

Notes: Like many rice recipes, this one is very versatile. You can add lemon pepper for a little "zing", or red pepper flakes for some spice. Parsley is always good for some nice color, and don't forget about onion powder and garlic powder. Also, this recipe contains pantry foods only. If you have refrigerated items on hand, put them to use! Sprinkle some grated cheese on top for extra yumminess

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