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Prep Time: 10 Minutes Cook Time: 30 Minutes |
Ready In: 40 Minutes Servings: 6 |
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I got this from a Quick Cooking magazine and it has become a favorite. If you have leftovers, you may need to add additional water when reheating because it gets pretty thick after it is refrigerated. 3/5/10-I went back and looked at my original recipe. I tweaked this by upping the veggies, and I probably use more chicken as Hokies suggested. I usually am pretty sloppy with my measurements on this one, so feel free to add more than the one cup! Ingredients:
5 2/3 cups water |
1 (4 1/3 ounce) package long grain and wild rice blend |
1 (2 1/4 ounce) envelope lipton soup secrets noodle soup mix |
2 celery ribs, sliced |
2 medium carrots, chopped |
2/3 cup onion, chopped |
2 (10 3/4 ounce) cans cream of chicken soup (i use low fat) |
1 cup cooked chicken breast, cubed |
Directions:
1. In a large sacuepan, combine water, entire contents of long grain and wild rice mix and dry soup. Bring to a boil.
2. Reduce heat; cover and simmer for 10 minutes.
3. Stir in celery, carrots and onion. Cover and simmer for 10 minutes.
4. Stir in chicken soup and chicken. Cook 10 minutes longer or until the rice and vegetables are tender.
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