Chicken Chests And Cheese Recipe

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Chicken Chests and Cheese

Dave Mathews


For those nights you just don't want to work very hard but you want something good and filling and maybe some leftovers for lunch tomorrow.

☆☆☆☆☆ 0 votes
10 Min
1 Hr
Stove Top


boneless skinless chicken breasts
27 oz
cream of chicken or mushroom soup
1 tsp
curry powder (mild)
1/2 c
long grain rice, uncooked
8 oz
cheddar cheese, shredded (sharp)
7 oz
mushrooms, canned, drained
1/4 lb
green beans, frozen


1In a large heavy pot like a dutch oven add cream of chicken or cream of mushroom soup. Add curry, rice, mushrooms and 1/2 can of water.
2Bring to a slow boil, reduce to simmer and slowly stir in the cheese until combined and melted.
3Add chicken,make sure they are covered, cover and let simmer for at least one hour. More time will not hurt anything just make sure you don't let the bottom burn.
Add green beans and simmer for at least 10 minutes more.
To serve strain out some green beans, put on a plate and add 1/2 chicken breast. Cover with some of the sauce.

About this Recipe

Course/Dish: Chicken
Main Ingredient: Chicken
Regional Style: American
Other Tag: Quick & Easy
Hashtag: #easy