In order to keep this standout Chicken and Rice recipe unique from others, I have dubbed it "Veggie Chicken and Rice."
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2 cans chicken broth
2 c. rice variety of choice (long grain works well)
1 c. sliced carrots
1 c. sliced celery
1/2 c. sour cream
2 cooked & cubed (or shredded) chicken breast
2 cans cream of chicken soup
1 can cream of mushroom soup (golden mushroom soup is a delicious variety)
1 stack of ritz (or whatever kind you like) crackers
1/2 cup sliced almonds
1/4 c. butter sliced thinly
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Preheat oven @ 350*.
Boil rice in chicken broth until liquid is almost evaporated (leave a little liquid to keep everything moist).
Boil rice in chicken broth until liquid is almost evaporated (leave a little liquid to keep everything moist).
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Bake for 30 min.
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One of the things I love about this recipe (and all chicken and rice recipes) is how versatile it is! You could add as many veggies as you like, you can use club crackers or saltine crackers, or whatever you have in your pantry. The same goes for the rice, if you have instant rice, you don't even need to precook the rice! Just mix everything together and bake for 35 min and the rice will soften during the baking. You can use whatever kind of nuts you have, or you don't have to use them if you don't have them! The soups can be interchanged depending on your taste as well (this time I used chicken & mushroom, chicken, and mushroom with roasted garlic).
Enjoy!
3 comments:
This was such an awesome meal babe! Made great leftovers too.
Yummy! p.s. I'm the anon who posted "I like Page Turner" on Karsie's blog. :) I especially like the homemade cleaner. Thanks for sharing all of your knowledge and ideas!
Sabrina
Great job with the recipe Michele!! You made it actually sound like a recipe ;-) It's so true...very versatile recipe.
Enjoying the blog,
Keri
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