Rainy Day Chicken With Rice Food

RAINY DAY CHICKEN AND RICE SOUP

Steps:

• In a large stockpot combine the parsley, pepper, onion, chicken, bouillon cubes and 10 cups water. Bring to a boil and cook for about 30 minutes. Remove and reserve the chicken from the broth, then strain the broth into a large bowl. Discard the onion mixture. Allow the chicken to cool and cut into cubes.
• Measure the broth and add water so that you have 8 cups of liquid in the large stockpot. Add the carrots and potatoes, bring to a boil and cook until the potatoes are done, about 20 minutes. Add the noodles and cook for 10 minutes more. Remove the pot from the heat and add the rice and reserved chicken. Stir the mixture and let it stand for 10 minutes before serving. Garnish with cubed cheese.

RAFFY'S CHICKEN AND RICE

Steps:

• Heat a medium straight-sided skillet over medium-high heat. Add the butter and melt until the bubbles subside. Sprinkle the chicken tenders evenly on both sides with 1/2 teaspoon of the salt. Add the chicken tenders to the pan in one layer. Cook the chicken until golden brown, about 4 minutes per side (don't worry about them being cooked through at this point). Remove the chicken to a plate and set aside.
• Reduce the heat to medium. Add the onions and garlic to the pan along with the remaining 1/2 teaspoon salt. Cook, stirring often, until softened and beginning to caramelize, about 4 minutes. Add the rice and chile paste and toast for an additional 2 minutes. Add the milk, chicken broth, thyme, sage and Parmesan rind. Stir to combine. Nestle the chicken pieces and their juices back into the pan in the rice. Cover the pan and reduce the heat to low. Simmer for 15 minutes.
• Turn off the heat and sprinkle with the peas. Cover and allow the mixture to steam for an additional 12 minutes off the heat. Remove the herbs and rind from the pan, fluff the rice with a fork and serve with grated Parmesan and a drizzle of extra-virgin olive oil.

BUSY DAY CHICKEN RICE CASSEROLE

Steps:

• Preheat oven to 325 degrees F.
• In a large bowl combine the mushroom soup, celery soup, water, rice, mushrooms, garlic powder and black pepper. Mix all together.
• Pour mixture into a 9x13 inch baking dish and spread on bottom.
• Lay chicken pieces over soup mixture and sprinkle dry onion soup mix over all.
• Cover tightly with aluminum foil and bake in the preheated oven for 1 to 1 1/2 hours or until chicken is cooked through and no longer pink inside.

RAINY DAY CHICKEN

Steps:

• Mix together all but the parmesean cheese and pour into a freezer bag. Put parmesan cheese in a small bag and attach it to the chicken bag. Label and freeze.
• To cook:.
• When thawed, pour into a 13x9-inch greased casserole dish and cover with foil. Bake at 350 for 1 1/2 hours. Add parmesan cheese during the last 10 minutes.
• Cooking time does not include thawing. The easiest way to thaw is to put the bag in the refrigerator at night before you go to bed. Then when you get home the next evening it should be ready to put right into the oven.

RAINY DAY CHICKEN RICE-GRAIN SOUP

Steps:

• Put 6 cups of chicken broth in the crock pot with the chicken breasts, the chopped carrots, the grains, and the herbs. Start off the crock pot on high heat.
• In dutch oven on stove, put the remainder of the ingredients together and cook on low heat until cooked through.
• Turn off heat under vegetable mixture and allow vegetable mixture to cool.
• Pour vegetable mixture into a blender and puree until smooth.
• Pour enough of the pureed vegetable mixture into the crock pot to thicken the soup to your liking. Mix well. Adjust seasonings as needed.
• Set crock pot on low heat and cook till dinner. The longer the better.