Chicken and Rice
A quick and easy family meal that tastes like you cooked all day!
This is a recipe I started making back in the 70s. I used to make it and just serve it over toast. Remember the chipped beef days. Same concept, but this tastes much better. A few years ago, I switched to adding rice instead of serving it with toast. The Chinese restaurants always gives me too much rice, so I use one of those small containers, which makes this very filling.
We always ate this Chicken and Rice as a hearty lunch dish on those cold winter days, but this meal also be served as a main course. On occasion, I would put it into a casserole dish and bake it with a breadcrumb gratin on top for dinner. Another great comfort food dish. Don’t worry, I do have healthier recipes, which will be featured soon enough.
You can also substitute leftover turkey for the chicken, which I typically do around Thanksgiving. When I do that, I would also add any left over carrots (small dice) and peas if we had those as well.
This really doesn’t take long to make since the chicken and rice are already cooked. You can start from scratch and roast a chicken and make the rice, but a rotisserie chicken works perfectly for this. Remove the skin and dice up the chicken into a small dice and add it to a large pot. On occasion, if didn’t have enough chicken left, I added a can of Swanson Chicken Breast (juice included) as well. If you have a large family, this may be an option to make a larger quantity.
Then add the diced pimentos with the juice included and the rest of the ingredients. Season lightly with onion salt, freshly ground black pepper, a pinch of crushed dried tarragon and parsley. That’s it. Stir and simmer for 15-20 minutes. Easy!
If you like my Chicken and Rice recipe, please leave a comment and let me know what you think. If you made it, post your wonderful images on Instagram and tag me. Don’t forget to subscribe and you will be emailed each time I post a new recipe.
Note: The dish looks much better in person. I moved and haven’t found my photography lighting, equipment yet. It still tastes great!
Chicken and Rice
A quick and easy family meal that tastes like you cooked all day!
Ingredients
- 1 rotisserie chicken, skin removed, small dice, juice included
- 1 can chunk chicken breast (optional)
- 1 jar (2 ounces) diced pimentos, juice included
- 1 celery stalk, small dice
- 1 ounce minced onion flakes
- 1 pint of cooked white rice
- 1 can cream of chicken soup
- 1 cup heavy whipping cream or half-n-half
- ½ cup milk
- 1/2 teaspoon onion salt
- 1/2 teaspoon freshly ground black pepper
- Pinch of crushed dried tarragon
- Pinch of crushed dried parsley
Directions
- Step 1 In a large pot, add the diced pieces of rotisserie chicken. Be sure to remove the skin from the chicken first. Pour any juice in as well. That helps develops flavor.
- Step 2 Add in 1 can chunk chicken breast, juice included (optional)
- Step 3 Add in 1 jar diced pimentos and include the juice.
- Step 4 Add in the diced celery, minced onion flakes and cooked white rice. Stir to combine.
- Step 5 Add in the cream of chicken soup, heavy whipping cream or half-n-half and milk.
- Step 6 Season lightly with onion salt, freshly ground black pepper, tarragon and parsley.
- Step 7 Stir to combine and simmer for up to 15 to 20 minutes to heat everything through and the celery is tender.
- Step 8 Serve immediately.
