Rating: 4 stars
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If you don't have cooked chicken on hand, bone and chop a deli-roasted chicken. One chicken will yield about 3 cups chopped cooked chicken - freeze 1 cup for another use.

Carol Michael, Hewitt, Texas
Recipe by Southern Living January 2004

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Recipe Summary

Yield:
Makes about 10 cups
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Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • Sauté onion and carrots in a lightly greased Dutch oven over medium heat 5 minutes. Add 5 cups water, seasoning packet from rice, broccoli, and chicken. Bring to a boil, and stir in rice; reduce heat, cover, and cook 5 minutes. Add cheese and soup; cook, stirring constantly, 5 minutes or until cheese melts. Serve immediately.

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  • Note: For testing purposes only, we used Uncle Ben's Long Grain & Wild Rice Fast Cook Recipe.

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