Pantry Dinner - OAMC - Chicken and Rice |
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Prep Time: 5 Minutes Cook Time: 50 Minutes |
Ready In: 55 Minutes Servings: 5 |
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This is a recipe made from items that are found in non-perishable containers. You can subsitute frozen vegetables or add cheese if you wish, but it's not necessary. I have further broken this down so you can package it all together in a one meal ziploc bag for easy and quick access. This recipe is also easily made gluten free by using homemade condensed soup. I enjoy, and use even in this recipe Condensed Cream of Soup Mix ( Homemade Substitute ) . Ingredients:
1 (10 3/4 ounce) can cream of chicken soup |
1 (10 3/4 ounce) can cheddar cheese soup |
1 (12 1/2 ounce) can chicken |
1/2 cup red lentil |
1 cup jasmine rice |
1/2 cup dehydrated mixed vegetables |
1/2 cup french-fried onions |
Directions:
1. Cook the rice, lentils, and vegetables with 4 cups of water.
2. Mix the rice mixture with soup, and chicken, top with french fried onions.
3. Bake uncovered for 30 minutes in a 9x9 pan at 350.
4. TO STORE FOR OAMC:.
5. Put the rice, veges, and lentils in a sandwich bag. Put the french fried onions in a snack size bag. Place the two bags and 3 cans in a gallon size bag and write the instructions on the outside.
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