rice
1 lb.
c
h
ic
k
e
n b
r
easts, boned a
n
d cut into strips
2 tbsp. oil
1 (10 3/4 oz.) can c
r
eam of chicken soup
1/2 can milk
2 tbsp.
dijon
style mustard
1/2 c. cheddar or
S
wiss chee
s
e, grated
1 1/2 c. b
r
occoli cuts
2 tbsp. pimento, chopped (optional)
Bring water to a boil.
Stir in rice.
Cover, remove from heat, let stand 5
minutes.
Meanwhile,
cook and stir chi
c
ken in hot oil until lightly browned.
Stir in soup, milk, m
u
stard
and
cheese,
Add
broccoli
and pimento.
Bring to a full boi
l
.
R
educe heat and simmer 2 minutes.
Pour over rice.
Serves 4.
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CHICKEN AND DU
M
PLINGS
1 stewing chicken, cut into pieces
4 c. water
3 stalks celery with leaves, cut into chunks
1 carrot, pee
l
ed and sliced
1/2 c. onion, coarsely chopped
2 tsp. salt
1/4 tsp. pepper
1/3 c. flour
1 c. milk
2 tsp. parsley, minced
Biscuit d
u
mplings (below)
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