Sunday, June 8, 2008

Creamy Chicken and Rice

1 cup frozen veggies
1 teaspoon minced onion
1 teaspoon dried parsley
1 teaspoon dried thyme
1/4 teaspoon black pepper
1/4 teaspoon celery salt
1 bay leaf
1 can reduced-fat cream of chicken soup
2 boneless skinless chicken breasts
[or 1 (12.5 ounce) can of chicken for stovetop]

White rice (approx. 1/2 cup per serving)
Water (approx. 1 cup per serving)

Crockery Cooker Directions
1. In a 3 or 4 quart crockery cooker, stir together soup and water. Add minced onion, parsley, thyme, pepper, celery salt, and bay leaf. Stir together. Add frozen veggies and stir together. Add chicken breasts side by side.
2. Cover and cook on low-heat setting for 8 to 9 hours or on high-heat setting for 4 to 5 hours.
3. Approx. 30 minutes before soup mixture is done cooking, add rice and water to a pot on the stovetop over medium heat. Cover and let rice cook until it is tender (15 to 25 minutes).
4. Meanwhile, remove bay leaf and chicken from crockery cooker. Discard bay leaf. Cut or shred chicken into bite-sized pieces. Return chicken to crockery cooker and stir.
5. To serve, pour soup mixture over rice.

Stovetop Directions
1. In a medium to large pot, stir together soup and water. Add minced onion, parsley, thyme, pepper, celery salt, and bay leaf. Stir together. Add frozen veggies and stir together. Shred up canned chicken and stir it into the mixture.
2. Cover and cook on medium-heat for 20 to 30 minutes, stirring occasionally.
3. Meanwhile, add rice and water to a separate pot on the stovetop over medium heat. Cover and let rice cook until it is tender (15 to 25 minutes).
4. Remove and discard bay leaf before serving. To serve, pour soup mixture over rice.



(Note: I usually like to double this recipe, especially if cooking for more than two or three people.)

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