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Easy Chicken & Rice

When I was working, one of my favorite mid-week suppers was Roasted Chicken from the grocery store next to my office, and a salad. At $4.99, it was something affordable, quick and easy and good for you, so I would grab one at least twice a month. But because it is just the two of us, I always had leftover chicken I had to figure out how to use. Of course, being German by nature, Chicken Soup was one of those ways to use the leftovers; Chicken Salad was another. And I promise to share those Quick and Easy recipes at some point. But here is my recipe for


Quick and Easy Chicken and Rice


1 box of Farmhouse Butter and Herb Long Grain and Wild Rice

1/2 chopped onion

3 stalks of celery, chopped

1-2 cups leftover cooked chicken, chopped

2 Tbsp butter

2 cups water


In a large, non-stick frying pan, that has a lid that fits tightly, melt the butter on medium heat. Add the chopped onion and celery and saute until the vegetables are translucent. Then add the rice out of the box, and saute for a bit as well. Finally, add the chicken, sprinkle with the seasoning from the box of rice, mix and cover with 2 cups of water. Bring this to a slow boil, turn down the heat to low, and cover. Cook for about 35 minutes, until the water is absorbed. To keep the mixture from becoming sticky, do not stir. After 35 minutes, check to see if the water is gone by making a hole in the middle of the rice with a wooden spoon handle. If there is still a little water, cover again and cook another 5 minutes (you just do not want it to be soupy). And that's it. Delicious Chicken and Rice.


Of course, you can add other vegetables. You can double the recipe. You can use chopped fresh chicken breast...experiment and make it your own...Happy Eating!

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