Chicken Rice Stove Top Dish |
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Prep Time: 10 Minutes Cook Time: 30 Minutes |
Ready In: 40 Minutes Servings: 3 |
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This is a small but tasty and easy recipe that uses leftover chicken. I like the fact that it does not have any canned creamed soup in it. I usually serve it in a bowl along with Red Lobster Cheddar Bay Biscuits Copycat. Enjoy:) Ingredients:
1/2 cup thinly sliced celery |
1/4 cup chopped onion |
3 tablespoons butter |
2 cups chicken broth, possibly more |
2 medium carrots, halved and thinly sliced |
2/3 cup uncooked long grain rice |
1/8 teaspoon salt |
1/4 teaspoon pepper |
2 cups cubed cooked chicken |
1 tablespoon minced fresh parsley |
Directions:
1. In a small saucepan, saute celery and onion in butter.
2. Add broth, carrots, rice, salt, and pepper.
3. Bring to a boil. Reduce heat; cover and simmer for 30 minutes. Check to see if more broth is needed after 20 minutes.
4. Stir in chicken and parsley.
5. Cover and simmer 5 to 10 minutes longer or until the rice and vegetables are tender.
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