Chicken and Rice

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Pantry meals are a Friday feature. If you like the recipe, buy the ingredients and keep them in your pantry. When you have one of those days when there’s nothing to eat or you’re short on time, pull out the ingredients and put it together. Dinner in a flash!

I am a from scratch kind of cook who doesn’t measure anything. I’ve tried my best to write this so that it makes sense to you and I have also added substitutions for those of you who want more shortcuts.

What to put on your list:

1 bag of frozen chicken tenders (just plain chicken, no breading)
Substitution: canned cooked chicken, or pre-cooked chicken (put in a freezer bag and freeze)
1 can or box of chicken stock
Substitution: 1 jar of chicken gravy or 1 can cream of chicken soup
Quick cooking rice
Frozen or canned veggies – your choice, as a side

What you probably have:

Note: if you are using the jar of gravy or chicken soup, you do not need the cornstarch
Oil for cooking (I prefer olive oil)

Thaw the chicken tenders in the microwave.

Put the rice on to cook.

Add some oil to a pan and cook the chicken tenders.

When they are done, pour in the chicken stock and bring to a boil.

Put the veggies in the microwave to cook.

Mix about 2 teaspoons of cornstarch with 1/2 cup of milk. Put the cornstarch in first, then add the milk. It will be hard to dissolve at first. Stir the milk mixture into the chicken stock. Keep stirring until it thickens.

If you are using gravy or soup, add that to the pan after the chicken has cooked. Thin with milk.

Serve the chicken mixture over rice with the veggies on the side.

“Gourmet” notes: add some dried parsley to the chicken mixture to make it more appealing visually. Also, adding some chicken base to the chicken stock will add even more chicken flavor to the sauce. Find chicken base (not bouillon) in the aisle with the chicken stock.

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Lacy Estelle

Lacy Estelle is the writer of and the Podcast host for An ADD Woman.

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