Here's how we make it: Bake 3 boneless skinless chicken breasts and shred. A pound of processed cheese is enough to overwhelm any meal, and the canned chunk chicken is not so good either. Between the soups, cheeses, and dry soup mix, no additional salt or pepper is necessary. Then we top with sliced provolone cheese which we always have in the house anyway, and bake as per instructions. Add a packet of onion soup mix INSTEAD of chopping onions, then 2 cans of whatever condensed creamy soups you like (we use 1 chicken and 1 brocoli), a cup of milk, the butter, and a bag of frozen brocoli. It's also cheaper than instant rice) Then I take 16 oz of whatever cheese I have in the house and shred it. (Our rice cooker calls for 3 cups uncooked to be used so we save the rest of the rice to make rice pudding so nothing goes to waste. Make rice in our rice cooker just like always, then scoop 2/3 of the cooked rice into the 9 X 13 pan with the chicken.
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