Chicken and Rice 'the Best' |
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Prep Time: 20 Minutes Cook Time: 25 Minutes |
Ready In: 45 Minutes Servings: 6 |
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I have made this recipe for 20 some odd years. My daughter, who is now 18 still begs for me to make this. Ingredients:
1 whole chicken (i use 4 chicken breasts) |
2 (10 ounce) cans cream of chicken soup, undiluted |
1 (10 ounce) can cream of mushroom soup, undiluted |
1 (10 ounce) soup can water (you can use milk for richer flavor) |
1 (10 ounce) soup can milk |
2 garlic cloves, minced |
3/4 cup sour cream |
1/2-1 cup chicken broth |
1 teaspoon salt |
2 teaspoons black pepper |
2 tablespoons fresh lemon juice |
4 -6 cups cooked white rice |
Directions:
1. Boil chicken in water or chicken broth for about 20 minute.
2. If cooking chicken with bones, pick meat off bone. (That is why I use boneless,skinless, chicken breast,no picking.
3. Cut chicken into small chunks and set aside.
4. Mix all other ingredients together, except for the rice, and mix well.
5. Add chicken pieces and heat thru.
6. Serve creamed chicken over rice.
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