chicken chests and cheese
Updated on Nov 24, 2013
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.
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prep time
10 Min
cook time
1 Hr
method
Stove Top
yield
4 serving(s)
Ingredients
- 2 - boneless skinless chicken breasts
- 27 ounces cream of chicken or mushroom soup
- 1 teaspoon curry powder (mild)
- 1/2 cup long grain rice, uncooked
- 8 ounces cheddar cheese, shredded (sharp)
- 7 ounces mushrooms, canned, drained
- 1/4 pound green beans, frozen
How To Make chicken chests and cheese
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Step 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.
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Step 2Bring to a slow boil, reduce to simmer and slowly stir in the cheese until combined and melted.
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Step 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.
- Last Step: Don't forget to share! Post a picture of your finished recipe here and on your favorite social network. Don't forget to tag Just A Pinch and include #justapinchrecipes!
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