Chicken Slop

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READY IN: 45mins
SERVES: 4-5
UNITS: US

INGREDIENTS

Nutrition
  • 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
  • 16
    ounces milk
  • 2
    tablespoons 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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