Chicken Chow

This is an absolute favorite of my family. It's simple, quick, and inexpensive to boot. Loaded with flavor, and not calories.
Start to table, about 30 minutes.

Ingredients:

2 boneless, skinless chicken breasts
2 cups instant rice
1 can cream of mushroom
1 can cream of chicken
1 can carrots
1 can peas

Preheat oven to 375. Cook chicken until done. About 10-15 minutes if fresh, about 25 if frozen. While that's cooking, cook rice according to package. Pour rice into large bowl. Add soups and 1 can of milk or water. Do not add too much liquid, as you want a gravy or sauce type mix, not a thin soup. Add peas and carrots. Mix well. When chicken is done, let sit for 5 minutes. Dice chicken in small chunks, add to rice. Season to taste.
If preferred, you can simply lay the chicken on a bed of the rice mix, but have enough breasts so each person has one. Also, you can substitute any veggies with these. I've tried most all (even spinach) and all work well. Fresh, frozen or canned. I use canned because it cuts out extra time on cooking them seperately.
Recommended spices : garlic powder, onion powder, Nature's Seasonings.

Learn more about this author, April Stephen.
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