I took some tips from some reviewers and followed my own tastes and it came out really great!
-used cream of chicken soup
-used 1 cup rice, and boiled rice for 10 minutes in chicken bullion water and strained in a fine mesh strainer before putting it in the dish
-used 1/2 chopped onion and 1 stalk celery, which I sauteed in some olive oil while the rice was cooking, then added to the rice
-used 3/4 cup chicken broth (bullion in my case) and 1/4 cup milk
-added a nice sprinkling of garlic powder and celery salt, a large pinch of onion powder, and a bit of cumin, and some pepper to the soup mix
-seasoned the chicken with poultry seasoning, pepper, and paprika
-covered with foil, took about an hour (but my chicken was partially frozen, if thawed will probably cook faster) and took the foil off the last 15 minutes to let juices from chicken evaporate off
-at the end of cooking time, added a sprinkling of cheese on top and some dry parsley
Chicken was moist, rice was done, it wasn't watery but creamy! Will make again :)
Was this review helpful?
0 users found this review helpful
I took some tips from some reviewers and followed my own tastes and it came out really great!...