Chicken and yellow rice is one my family's favorite stand-bys. If you didn't think ahead to thaw the chicken, you can cook it from frozen and you're on your way to an easy dinner meal. Serve with veggies on the side.
Chicken and Yellow Rice
- 3 chicken breasts, cooked and shredded (RESERVE 3 1/2 CUPS OF THE BROTH)
- salt and pepper
- 2 cans cream of mushroom soup
- 1 10 oz. bag of Mahatma saffron rice
*To cook chicken breasts from frozen: place in a large saucepan and cover with water. Season with salt and pepper and bring to a rapid boil. Boil for 50 minutes. Shred chicken with a fork.
*To cook chicken breasts from thawed: place in a large saucepan and cover with water. Season with salt and pepper and bring to a rapid boil. Boil for 35 minutes. Shred chicken with a fork.
Reserve 3 1/2 cups of the chicken broth. In a large saucepan bring the broth to a boil. Add the package of rice. Cover, reduce the heat to low, and cook for 20 minutes. Stir in the soup and chicken and heat through. Serves 6.
Other recipes you may enjoy:
Oven Fried Chicken and Corn Pudding
Parmesan Chicken Tenders with Honey Mustard Dipping Sauce
Photo by Kendra Browning
Comments
Yum! Easy and delish.
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