Cooking web notes

Printable Recipe

1 celery rib, chopped
1 medium carrot, chopped
1/3 cup chopped onion
5 1/2 cups water
1 package (4.3 oz) long grain and wild rice mix
1 envelope chicken noodle soup mix
2 cans condensed cream of chicken soup
1 cup cooked cubed chicken

In a sauce pan saute together, the holy trinity of cooking: onions, carrots and celery (add a little oil if you want, it's really not necessary).

Add the water, rice with contents of seasoning packet and soup mix. Bring to a boil. Reduce heat; cover and simmer for about 10 minutes. Stir in soup and chicken. Cook 10 minutes longer or until the rice and vegetables are tender.

Serve with Honey Oat Rolls.

Holly’s Note:
I like cooking this in the late afternoon and then putting it in the crockpot on low. I do this a lot on the karate nights, because I can do it in the afternoon and then it's ready whenever we want it. I've never actually cooked it in the crockpot though. It’s really good with the whole wheat bread rolls. The original recipe came from a Quick Cooking magazine. If I don't have pre-cooked or leftover chicken, I just dice up a chicken breast and saute it with the vegetables.