2# chicken breast
8c/1/2 gal of chicken broth
3 carrots
3 stalks of celery
3T butter
2 1/2c minute rice
Salt and pepper
Lawry’s seasoning
Garlic powder
1. Preheat oven to 400F.
2. Season chicken with lawry’s, pepper, and garlic powder. Both sides.
3. Cook in oven for 20-25min or until fully cooked.
4. Chop veggies in small chunks or shred.
5. Let chicken rest for 10min, then either shred or cube.
6. In a soup pot, melt butter.
7. Add veggies and cook until almost softened.
8. Add rice and coat in butter cooking for a few moments.
9. Add stock/ water and bouillon cubes.
10. Let cook until rice is tender.
11. Add chicken.
12. Check seasonings.
13. Serve.
My favorite babysitter, Marilyn would make this for her family during the day for supper while us kids were there, teasing me. My mom got the recipe from her so we’ve made it during the winter and fall and stuff and it always makes me think of going to Marilyn’s house. I’ve changed a couple of ways to make it, but it’s still chicken and rice! It’s simple and it tastes really really good! Enjoy! Sorry for no pictures btw, Jon has the iPod and he set up a lock code that I don’t know.
One note: Marilyn told me yesterday that you could easily just pick up a rotisserie chicken if you wanted to make this recipe even easier. Just remove the skin and shred or whatever.
One note: Marilyn told me yesterday that you could easily just pick up a rotisserie chicken if you wanted to make this recipe even easier. Just remove the skin and shred or whatever.
**Sorry about the bad quality of picture, I had to use my phone! :P
Enjoy everyone!
