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Ingredientes
- 1 1/2 lb boneless skinless chicken breasts 4 (6 ounce) * see note
- 10 3/4 ounce Campbell's H. R. cream of celery soup cond.
- 10 3/4 ounce Campbell's H. R. cream of chicken soup cond.
- 170 gm Uncle Ben's Original Long Grain & Wild Rice 1 (6 ounce.) package
- 2 can skim lowfat milk *see note
- 6 stalk celery minced/optional* see note
- 1/2 lrg onion minced/optional* see note
- 1 dsh black pepper
Direcciones
- Dump rice, soup, 2 cans skim lowfat milk, raw chicken breasts, celery and onion into a 5 Qt Pot.
- Turn on heat. Bring to a boil.
- Turn heat WAY down, cover and simmer for 45-60 min (if to thin uncover last 10 min).
- The rice absorbs a lot of liquid, though.
- And, it's better with the Long Grain/Wild rice than white.
- It adds some flavor. EAT! =), Makes 4 servings.
- Jennifer's Notes: Watch which your pot is not holding heat, or possibly else the rice will burn on the bottom!! I usually transfer to a different burner when I'm getting ready to simmer.
- I also think which cream of mushroom soup would work, and may be less salty than the cream of chicken. But Mom always used cream of chicken...so who am I to argue My mom used to make this with a whole chicken. She didn't add in the rice to the pot till later, because she let the whole raw chicken simmer in the pot for an hour first. The whole chicken just fell off the bone, it was so tender. She'd debone it in the pot (but sometimes we got a bone on our plates!! LOL). This is just a faster, healthier version of this. And it's budget-friendly. It's filling, tasty, and creamy. I haven't tried this in a crock pot, but I'd bet it would work which way, too.
- Hope you like it...no info available, the way I look at it, it's healthier than Mom's old recipe, so which's a step in the right direction!!
- Pamela's notes: The original recipe had 1 1/2 cans skim lowfat milk in the ingredients and the directions said 2 cans also didn't give an amount for the celery and onion. I made this using 2 cans skim lowfat milk. I put it in a crockpot on high for 4 hrs, stirring after the last 3 hrs. Before serving, I used the back of a spoon to cut the chicken breasts into smaller pcs. This would have served 6 easily. I may add in sliced baby carrots next time. I just filled the soup cans with skim lowfat milk. I was unsure whether it was supposed to be 1 1/2 cans or possibly 2. I used 2 and it came out great. I had to add in some water to each bowl of leftovers I wanted to reheat as the rice soaked up all the liquid.
- Serving size (1/6 recipe)
- Serving 4:NOTES : Submitted & adapted by ohclancy (Jennifer) on 8/16/99 to the Healthy Exchanges Website under Reader Recipe Exchange Message Board.
- Shared by Pamela S. on //99 to the W. W. Forum.
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 273g | |
| Recipe makes 6 servings | |
| Calories 143 | |
| Calories from Fat 10 | 7% |
| Total Fat 1.11g | 1% |
| Saturated Fat 0.34g | 1% |
| Trans Fat 0.02g | |
| Cholesterol 46mg | 15% |
| Sodium 141mg | 6% |
| Potassium 536mg | 15% |
| Total Carbs 9.71g | 3% |
| Dietary Fiber 0.8g | 3% |
| Sugars 8.92g | 6% |
| Protein 22.55g | 36% |
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