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Tuesday, February 9, 2010

Chicken & Yellow Rice

This recipe is an old family favorite. My mother got the recipe from another army wife when my parents were living on base, and she's been making it ever since. So I can't tell you how many times I've eaten this dish, but I still love it! And for some reason, we always have it with brussel sprouts, always. It's tradition.

Chicken & Yellow Rice

3-4 boneless, skinless chicken breasts
1 26 oz. can cream of chicken soup
1 10.75 oz. can cream of mushroom soup
yellow saffron rice (we prefer Mahatma)

How To Make It:
1) Mix both cans of soup in a deep casserole dish. Add chicken breasts and stir. Bake at 350 degrees for one hour.
2) When one hour is up remove chicken breasts one by one and cut into bite-sized pieces. Return to casserole dish and continue cooking until the rice is ready.

Crockpot directions: Spray crockpot with cooking spray. Put soups in crockpot and 1/2 cup milk; stirring well. Add whole chicken breasts. Cook on low 4-6 hours. Cut up chicken and stir back into to soup mixture while the rice is cooking.

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