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Spicy Chicken Supreme

Spicy Chicken Supreme created by KateL

by Tricia Reynolds, a ricecooker,com member

Ready In:
1hr 15mins
Serves:
Units:

ingredients

directions

  • Place cream of chicken soup, tomatoes, salsa, milk and water in rice cooker.
  • Stir to combine. Add chicken. Set to "Cook.".
  • Check after about 30-45 minutes. If chicken seems done, take out and debone.
  • Thicken sauce with Wondra. Add chicken back to cooker. Set on "Cook" again.
  • Meanwhile, cook spaghetti. Chicken will be done by the time spaghetti is cooked.
  • Serve with crusty bread and a salad.
  • NOTE:

  • This recipe could also be started the day before using so you can remove the chicken and cool it overnight; and by refrigerating the liquids overnight you can remove the layer of solidified fat.
  • Just bring the liquid and de-boned chicken up to a boil in the ricecooker and continue with the rest of it.
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RECIPE MADE WITH LOVE BY

@Nana Lee
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@Nana Lee
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"by Tricia Reynolds, a ricecooker,com member"
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  1. KateL
    5 Stars for taste, but cooking time was double what was stated in recipe and it was a hassle to skin and debone the chicken in the middle of the process. Chicken was essentially stewed in the Rotel-salsa-cream soup mixture, with the skin of the chicken rendering fat to mix with the Wondra, yielding a sauce with some depth, which will be even better a day later. I was curious to try cooking a chicken in my Aroma 10-cup rice cooker. All in all, I would prefer baking in the oven with more predictable cooking time, using boneless skinless chicken breasts, allowing me to make brown rice in the rice cooker. I loved the slight bite to the chicken from the Rotel and the salsa. Made for November 2008 My 3 Chefs.
    Reply
  2. KateL
    Spicy Chicken Supreme Created by KateL
    Reply
  3. Nana Lee
    by Tricia Reynolds, a ricecooker,com member
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