Easiest to Make One Pot Chicken and Rice

Sheryl Rice

"This was the only way my children would eat chicken and rice and veggies when they were small. Now they are grown, have their own homes and they fix this for my grandchildren."
I Made It Rate it Share Print
Added to shopping list. Go to shopping list.


30 min. servings
Serving size has been adjusted!
Original recipe yields 0 servings

May we suggest



  • Prep

  • Cook

  • Ready In

  1. Open can of chicken and dump it with all the juices into a 4 quart sized sauce pan.
  2. Take fork and separate the chicken until completely shredded.
  3. Add soup, water, salt, pepper and bring to a boil, stirring so as not to stick.
  4. Remove from heat and add the Minute Rice.
  5. Cover and don't peak until rice has absorbed all the liquid.
  6. Flake with fork.
  7. Put heaping spoonful on plate.
  8. Make a valley in the center in which to add whatever vegetable you cooked in a separate pan.
  9. I always used peas or creamed corn.


Read all reviews 0

Other stories that may interest you