Wednesday, October 15, 2008
Chicken & Garlic "Risotto"
Ahh...the miracle of soups.
Four chicken breast halves.
One tablespoon butter
One can Cream of Mushroom (with Roasted Garlic) soup
One can Cream of Chicken soup
Two cups water
Two cups uncooked instant white rice
One cup frozen peas and/or carrots and/or broccoli
Melt the butter in a large skillet over medium heat. Add the chicken and cook until browned, about four minutes per side. Remove from pan. Add the soups and water and bring to a boil. Stir in rice and veggies and reduce heat. Add the chicken back to the pan and simmer for about five minutes, or until done.
Mine turned out a little too soupy still, so maybe reduce the water a bit. But very yummy!
Takes about 25 minutes, more if you have to defrost your chicken. (I did.)