Difference between revisions of "Crustless Creamy Chicken Pot Pie"
RealRecipes (talk | contribs) m (Text replace - "Category:Main Dish Poultry Recipes" to "Category:Poultry Recipes") |
RealRecipes (talk | contribs) m (Text replace - "Directions" to "Procedures") |
||
| Line 11: | Line 11: | ||
* 1 cup uncooked [[rice]] | * 1 cup uncooked [[rice]] | ||
* | * | ||
| − | == | + | == Procedures == |
# Heat Dutch oven coated with [[cooking spray]] over medium-high heat until hot. | # Heat Dutch oven coated with [[cooking spray]] over medium-high heat until hot. | ||
# Add [[chicken]]; season with [[salt]], [[pepper]] and [[paprika]] to taste. | # Add [[chicken]]; season with [[salt]], [[pepper]] and [[paprika]] to taste. | ||
Latest revision as of 11:11, 15 July 2012
Description
Makes 4 servings
Ingredients
- vegetable cooking spray
- ¾ pound boneless, skinless chicken tenders
- salt and pepper and paprika
- 2 cups water
- 1 x 16-ounce package frozen mixed vegetables
- 1 x 10¾ ounce can condensed Creamy Chicken Mushroom soup
- 1 cup uncooked rice
Procedures
- Heat Dutch oven coated with cooking spray over medium-high heat until hot.
- Add chicken; season with salt, pepper and paprika to taste.
- Cook, stirring occasionally, 3 to 5 minutes or until chicken is beginning to brown.
- Add water, vegetables, soup and rice; stir until blended and rice is submerged. Bring to a boil; reduce heat, cover and simmer 30 to 35 minutes, stirring 2 to 3 times during cooking to evenly distribute rice.
- Cook until rice and vegetables are tender. Serve immediately.
