Instructions: Dump rice, soup, 2 cans skim milk, raw chicken breasts, celery and onion into a 5 Quart Pot.

Turn on heat. Bring to a boil.

Turn heat WAY down, cover and simmer for 45-60 minutes (if to thin uncover last 10 minutes).

The rice absorbs a lot of liquid, though.

And, its better with the Long Grain/Wild rice than white.

It adds some flavor. EAT! =), Makes 4 servings.

Jennifers Notes: Watch that your pot is not holding heat, or else the rice will burn on the bottom!! I usually transfer to a different burner when Im getting ready to simmer.

I also think that cream of mushroom soup would work, and may be less salty than the cream of chicken. But Mom always used cream of chicken...so who am I to argue?? My mom used to make this with a whole chicken. She didnt add the rice to the pot until later, because she let the whole raw chicken simmer in the pot for an hour first. The whole chicken just fell off the bone, it was so tender. Shed debone it in the pot (but sometimes we got a bone on our plates!! LOL). This is just a faster, healthier version of this. And its budget-friendly. Its filling, tasty, and creamy. I havent tried this in a crock pot, but Id bet it would work that way, too.

Hope you like it...no info available, the way I look at it, its healthier than Moms old recipe, so thats a step in the right direction!!

Pamelas notes: The original recipe had 1 1/2 cans skim milk in the ingredients and the directions said 2 cans also didnt give an amount for the celery and onion. I made this using 2 cans skim milk. I put it in a crockpot on high for 4 hours, stirring after the last 3 hours. Before serving, I used the back of a spoon to cut the chicken breasts into smaller pieces. This would have served 6 easily. I may add sliced baby carrots next time. I just filled the soup cans with skim milk. I was unsure whether it was supposed to be 1 1/2 cans or 2. I used 2 and it came out great. I had to add some water to each bowl of leftovers I wanted to reheat as the rice soaked up all the liquid.

Serving size (1/6 recipe)

Serving 4:
NOTES : Submitted & adapted by ohclancy (Jennifer) on 8/16/99 to the Healthy Exchanges Website under Reader Recipe Exchange Message Board.

Shared by Pamela S. on //99 to the W. W. Forum.

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