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"Do not overcook this dish. Most seafoods...should be simply threatened with heat and then celebrated with joy."--Jeff Smith, The Frugal Gourmet

Chicken and Rice Recipe

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This recipe for Chicken and Rice is from The Tuinstra Family Cookbook, one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!
Category:
Category:
Ingredients:  
Ingredients:  
1 whole chicken
1 onion, chopped
5 cloves of garlic, chopped
4 stalks of celery, chopped
Salt and pepper to taste
1 can cream of chicken soup
1 can cream of mushroom soup
4 cups Minute rice
Directions:
Directions:
Place chicken, vegetables, and seasoning in a pan and cover with water. Boil for an hour until chicken falls off of the bone. Debone chicken Measure four cups of chicken stock, add soup and bring to a boil. Add rice and chicken. Remove pan from heat, stir and let stand per instructions on the Minute Rice box.
Personal Notes:
Personal Notes:
You can make a larger recipe by adding more broth and more rice. I also remove the skin and visible fat from the chicken before boiling it to reduce the amount of fat in the recipe.

 

 

 

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