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Creamy chicken, rice and corn soup. Ingredients:
1 bag cooked boil in bag rice
1 can cream of chicken soup
3/4 can milk
1/4 can water
1 can drained sweet whole corn
1 chicken breast cooked and sliced into small chunks
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Just click here to get a printer-friendly version of this recipe. • Share it: click to send this recipe to a friend! | | Directions:
Boil the boil in bag rice per directions. Drain the water from the bag and set aside. Dump the water out of the pot. Open the can of Cream of Chicken soup and empty into the pot. Fill can 3/4 way with milk and put into pot. Fill can 1/4 way with water and put into pot. Simmer on low until mixed well. While that is simmering, cook the chicken in a pan on medium heat. Then slice into small chunks when done. Add to cream of chicken soup while simmering. Empty contents of rice bag into the soup mixture as well. Open the can of corn and drain the juice then empty corn into soup. Turn heat up to medium and bring to boil. Reduce heat and simmer for about 5 minutes. Then serve in bowls.
Prep time: About 20 minutes Serves 4 Recipe submitted by: Foxxy
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