Chicken & Rice
- by Nellie Yount
...awarded the Golden Spatula December, 2015
|4 large skinless chicken breasts||2 T celery flakes|
|1 T onion powder||1 T "Better than bullion" chicken flavor|
|1 T garlic salt||4 1/2 C instant rice|
|1/4 stick butter|
Meat: Boil chicken breasts until tender, in just enough water to cover the meat. Cool, then shred chicken.
Rice: Reserve broth and use in making 4 1/2 cups of instant rice with 4 1/2 cups of liquid instead of 4 cups. Add celery flakes, onion powder, garlic salt, chicken flavor and butter.
Combine chicken and rice.