Chicken & Rice in Mushroom Sauce recipe  » Recipes  »
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    • by Lorianna
      all reviews
      2-3 boneless chicken breasts 1 can of cream of mushroom soup ½ or 2/3 cups of instant rice 1/3 cup of water salt

      Place chicken breasts on a greased frying pan (if they are frozen, that’s okay, do not thaw). Fry them on low heat

      for about 10 minutes, turning over occasionally.

      Sprinkle some salt.

      Add mushroom soup and water, stir, making sure that the chicken is covered with sauce.

      Cover the frying pan with a lid and roast of low to medium fire for 15-20 minutes.

      (Note: if the ...

      • heat is too high, the sauce will bubble and run over, so you will need to watch it for a while and make sure the heat is just right.

        ) During these 15-20 minutes of cooking turn the chicken over once or twice.

        Then add rice

        and another 1/3 cup of water.

        Stir the rice, spread it evenly in between the pieces of chicken and make sure it is covered with sauce.

        Cook for 2-3 more minutes covered, on very low heat.

        The finished dish will not have much sauce in it, most of it will be absorbed.

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    The review was published as it's written by reviewer in October, 2005. The reviewer certified that no compensation was received from the reviewed item producer, trademark owner or any other institution, related with the item reviewed. The site is not responsible for the mistakes made. 495108110631/k2311a105/10.5.05
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