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Return to browsing category: Poultry

Chicken Goop by Amber Mangan serves: 6	No ratings Rating Details Rate this recipe Printable View Print Index Cards

Rice covered with a chicken soup & veggie kind of sauce. This one is SOOO quick and easy and you usually have everything you need in your food storage or pantry. Just make extra chicken on another night when you are grilling anyway!

If you use instant rice and use leftover chicken breasts the entire meal, prep to table, takes less than ten minutes!!

Ingredients:

1 Can

Cream of Chicken Soup

1 Can

Cream of Celery or Mushroom Soup

3 Cans

Your family's fav Veggies-Drained (Green Beans, Corn, etc.)

Previously grilled chicken breast or any left-over chicken

4 Cups

Rice (Your favorite instant or slow-cooked)

Directions:

Start rice in your rice cooker or begin boiling water for instant.

Chop COOKED chicken into bite-sized cubes or shred ready to eat rotisserie chicken from your local grocery store.

Mix all canned ingredients and chicken in a large saucepan on medium heat.

Warm until your rice is done.

Serve

Categories:

Main Dishes
Pasta/Rice/Potatoes
Poultry
Quick & Easy
Sauces
Smart Budget Foods
Uses up Left-overs
Vegetables