Crustless Creamy Chicken Pot Pie
Recipe Description
Makes 4 servingsIngredients
- vegetable cooking spray
- ¾ pound boneless, skinless chicken tenders
- salt and pepper and paprika
- 2 cups water
- 1 x 16-ounce package frozen mixed vegetables
- 1 x 10¾ ounce can condensed Creamy Chicken Mushroom soup
- 1 cup uncooked rice
- Heat Dutch oven coated with cooking spray over medium-high heat until hot.
- Add chicken; season with salt, pepper and paprika to taste.
- Cook, stirring occasionally, 3 to 5 minutes or until chicken is beginning to brown.
- Add water, vegetables, soup and rice; stir until blended and rice is submerged. Bring to a boil; reduce heat, cover and simmer 30 to 35 minutes, stirring 2 to 3 times during cooking to evenly distribute rice.
- Cook until rice and vegetables are tender. Serve immediately.
This article uses material from the "Crustless Creamy Chicken Pot Pie" article on the Recipes wiki at Wikia and is licensed under the Creative Commons Attribution-Share Alike License
