Recipe

Tuesday Night Cream Of Chicken Recipe

Add Step-by-Step Photos	Rottman / All my dishes 1 year, 1 month ago Quick and easy weekday meal. Like alot of meals, this recipe began by looking over several recipes and merging the flavors that I was looking for in my evening meal. It turned out to be satisfying, so I posted it. Hope you like it. Prep:15m Cook:20m Servings:4	Rottman
	chicken quick easy

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Ingredients

boiled chicken:

1 1/2 lb boneless chicken breast, cut into 1 inch chunks

1/2 stalk celery, cut into 1 inch pieces

1 tsp salt

Sauted chicken and vegetables:

2 Tb butter

1/2 cup onion, chopped

1/2 cup green pepper, chopped

1/2 tsp poultry seasoning

1/2 tsp garlic powder

1/2 tsp Italian seasoning

1/2 tsp kosher salt

1/4 tsp black pepper

gravy:

1 can cream of chicken soup

1 can cream of celery soup

1/3 cup water

rice:

1 cup minute rice

1 cup water

1/2 cup salt

Biscuits:

1 pack Southern style biscuits, Pillsbury

margarine

Directions

Preheat oven to 350 F.

In a medium pot, bring 8 cups water, celery, and 1 tsp salt to a slow boil. Add chicken chunks and continue cooking over medium heat until white through. Drain.

In a small pot, bring to boil 1 cup water and 1/2 tsp salt. Add 1 cup minute rice, cover and simmer for 5 minutes. Set aside.

Combine the garlic powder, salt, Italian seasoning, poultry seasoning, and pepper in a finger dish.

Melt 2 Tb butter in a large skillet. Saute onions and green pepper. Add drained chicken. Sprinkle chicken with seasonings. Add 1 can cream of chicken soup, one can cream of celery soup, and 1/3 cup of cream of celery soup. Cover and simmer for 10 minutes. Add cooked rice and cover. Continue simmer.

Place biscuits on a section of aluminum foil and bake at 350 F for 12-14 minutes.

When the biscuits are brown, remove from oven.

Serve cream of chicken over hot buttered biscuits.

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