Difference between revisions of "Crustless Creamy Chicken Pot Pie"
RealRecipes (talk | contribs) m (Text replace - "Category:American Recipes" to "Category:American cuisine") |
RealRecipes (talk | contribs) m (Text replace - "Category:Main Dish Poultry Recipes" to "Category:Poultry Recipes") |
||
| Line 19: | Line 19: | ||
[[Category:American cuisine]] | [[Category:American cuisine]] | ||
| − | [[Category: | + | [[Category:Poultry Recipes]] |
[[Category:Chicken Recipes]] | [[Category:Chicken Recipes]] | ||
[[Category:Rice Recipes]] | [[Category:Rice Recipes]] | ||
[[Category:Mushroom Recipes]] | [[Category:Mushroom Recipes]] | ||
Revision as of 13:33, 6 April 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
Directions
- 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.
