Chicken & Rice

Chicken & Rice - Grant Wilson Original
6 servings

1/2 Stick Butter
4 Boneless Skinless Chicken Breasts, cubed
1 Cup White Wine
1/2 tsp dried Thyme
1 tsp dried Parsley
2 Large Chicken Bouillon Cubes
1 22.6oz Can of Condensed Cream of Chicken Soup, reserve the can
3/4 Soup Can full of Milk

1. Melt Butter in a large shallow saucepan on medium heat.
2. Add Chicken and cover, stirring often.
3. When the Chicken is almost done, add Wine, Thyme, and Parsley. Simmer for about 4 minutes.
4. Add Bouillon Cubes ensuring they dissolve completely.
5. Immediately add the Soup and Milk and mix thoroughly.
6. Simmer for about 5 minutes
7. Salt and Pepper to taste

Serve over rice. (3 Cups)

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