Apr 30, 2010

Chicken and Rice Skillet

We love this go-to recipe for adults and kids alike!

Chicken and Rice Skillet
serves 4-6

1 cup chopped celery
1/2 cup chopped onion
1/2 cup (1 stick) butter
2 cans broth or 2-4 cubes bouillon
2 1/2 cups diced carrots
1/2tsp pepper
1 can (12.5oz) chicken
1/2 cup chopped fresh parsley (or half if using dried)
1 cup regular (non-instant) rice

Melt butter on medium heat in a large skillet or pot (needs a lid). Saute celery and onion in melted butter until tender. Add enough water to broth to make 4 cups liquid. Add to skillet measured liquid, rice, carrots, pepper. Cover and simmer 15 minutes. Add chicken (use a fork to break apart chunks) and parsley. Cover and simmer another 15 minutes.

Serve with rolls or French bread and a salad.

There ya go. With one of those chopper tools like "all of us" have from Pampered Chef, this recipe is a cinch.

No comments: