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I love this recipe – I use my homemade cream of chicken recipe and everything comes right out of my storage. Sometimes I even used canned chicken chunks, dehydrated broccoli, and regular rice and then it is truly a from your food storage recipe. Be creative add dehydrated carrots, use dehydrated hash browns in place of rice. This recipe is very versatile.
Ingredients
- 1 tablespoon vegetable oil
- 4 skinless, boneless chicken breasts
- 1 can cream of chicken soup (or make your own from cream soup recipe)
- 1⅔ cups water
- ¼ teaspoon paprika
- ¼ teaspoon pepper
- ¼ teaspoon salt
- 1½ cups instant rice (uncooked) or regular rice with 1 extra cup water
- 2 cups fresh, frozen or dried & rehydrated broccoli flowerets
Instructions
- In a medium skillet over medium-high heat, heat oil. Add chicken and cook 8 minutes or until browned. Set chicken aside. Drain any fat.
- Add cream of chicken, water, paprika, salt and pepper. Heat to a boil.
- Stir in rice and broccoli. Place chicken on rice mixture. Season chicken with additional paprika if desired. Reduce heat to low. Cover and cook until chicken is no longer pink and rice is tender.
