Chicken & Yellow Rice

READY IN: 30mins
Recipe by suprachic

A simple yet hearty dish the whole family will love. Great with biscuits or cornbread.

Top Review by Chef Buggsy Mate

I made this for the kids and I for dinner tonight since my husband had to work late and it was something he would not eat. I had to boil my chicken thighs about double the length noted, because they were still raw near the bone...they were quite large. The one issue we all had with this dish was the amount of salt. Even my daughter who uses a lot of salt said this was way to salty for her liking. I would recommend omitting the additional salt in the recipe as there is plenty in the cream of chicken soup and the rice mix. Made and reviewed for Spring PAC 2012.

Ingredients Nutrition

Directions

  1. Fill a large pot with water. Add garlic powder, salt, pepper and chicken. Boil for approximately 25 minutes or until done.
  2. Remove chicken from the pot (save the broth it was cooked in) and remove the meat from the bone. Discard skin and bones.
  3. While chicken is cooking, prepare yellow rice according to package directions. Add chicken and cream of chicken soup. Stir in about 2 to 3 cups of the chicken broth to get a good creamy consistency. Cover and heat through for just a few minutes before serving.

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