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[sunaficionado]

I just made up a new recipe. Hubby liked it a lot so I thought I would share it with you.

Creamy Mushroom Chicken Rice Stuff (I think I need a better name for it)

1 lb cooked, cubed chicken (I used garlic powder, onion powder, paprika and pepper to season. no salt, that will come later)
4 c chicken broth
1 c milk 
1/2 c uncooked white rice
1 package of

Comments

[tesseracting]

hay! love that icon.

I think I'll do this for dinner some time this week... how many servings did you get out of it?

and I'm assuming you used regular rice, not the instant stuff... so how long did it take to cook? and how did you prepare the chicken?

[sunaficionado]

We had two good sized servings, and there's at least 3 left.
Yes, I used regular rice, it took about 20 minutes to cook the rice, I think, but it can cook longer if you need it to, just turn it down to a bare simmer. This is the time to do the asparagus, or green beans if your hosts prefer.
As for the chicken, I had boneless skinless chicken thighs in the freezer. So I defrosted them, trimmed them and cooked them in the skillet with the seasonings I mentioned. I used the same skillet for the veggies and the asparagus.
Also, not sure if it matters, but I used whole milk. 2% would probably be fine. Heavy cream would have worked as well, but I would probably cut the amount a little bit.

[sunaficionado]

I also forgot to mention that it should be about the texture of a really creamy rice-a-roni. You can add more milk/cornstarch mixture if you need to thicken it, or more chicken broth if you prefer a soupier texture.