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Chicken And Rice Stovetop Casserole

This recipe is so simple. I have an instant pot and cooked three chicken breasts in it. I saved two and cubed one. I used chicken broth instead of water when I cooked the chicken so I scooped this out to use as broth in the casserole. I cooked the rice in the rice cooker since I get better results that way than trying to do it in the instant pot. As always, use your preferred amount of spice to make it your way. My recipes are always just a suggestion. You can use a rotisserie chicken from Costco or the grocery store, cubed chicken from the deli, any kind of left over chicken. The broth can be fresh, canned, dry, paste, whatever you have on hand. I used brown rice but any rice will do including instant rice.

Ingredients

 1/2 pound cubed cooked chicken
 1/2 cup chicken broth
 2 cups cooked rice
 1 can condensed cream of mushroom soup
 1 can chopped green chile
 2 teaspoons taco seasoning

Directions

Combine all ingredients in a pan, heat, serve, and enjoy.

Serves: 2 to 4
Chicken Cream_Of_Mushroom_Soup Chile Rice Stovetop

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Note

You may notice that some of our recipes do not contain exact measurements for all ingredients. Cooking on the road is an art more than a science. We view each recipe as only a suggestion - a starting point for your own personal creativity.

We aren't usually dealing with food chemistry in these recipes since we aren't baking with leavening, etc., so feel free to use as much or as little of any suggested ingredient. Be creative and imaginative! Substitute the foods you like or have available for the ones in the recipes. And if you find something that turns out well for you, please share it with the rest of us.

 

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