Chicken Slop
Despite the name, a delicious and quick chicken and rice recipe
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INGREDIENTS
Nutrition- 4small chicken breasts
- 1(16 ounce) bag rice
- 1(16 ounce) can Campbell's Cream of Chicken Soup
- 1(8 ounce) can Campbell's Cream of Mushroom Soup
- 16ounces milk
- 2tablespoons butter
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DIRECTIONS
- Let the chicken breast thaw for about 30 minutes.
- While thawing the chicken pour the rice (half a bag) into a rice cooker filled with water and let steam till the rice is big and soft.
- After the chicken has thawed set the stove on high and get a medium size sauce pan.
- Place the butter in the pan (with choice of seasoning) and a splash of water until they start to sizzle.
- Place chicken breast into the pan and grill till cooked thoroughly.
- While grilling the chick on the stove mix and prepare the Cream of Chicken soup with the milk till warm and soupy.
- Do the same with the Cream of mushroom soup.
- In a mixing bowl mix the soup with the rice till the rice is sticky and thick.
- Place the cooked chicken on a serving plate or in a crock pot and pour the rice mix on top.
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