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Creamy Chicken and Rice

(2 Votes)
SERVES
6
PREP
10 Min
COOK TIME
6 Hr
READY IN
6 Hr 10 Min

Talk about comfort food! This creamy sensation takes us down memory lane. It has the same great flavor as the old-time version but with a lot less calories and fat.

What You'll Need:
  • 1 (6-ounce) package long-grain and wild rice mix
  • 6 chicken legs, skinned (about 1-3/4 pounds)
  • 1 tablespoon vegetable oil
  • 2 cups water
  • 1 (10-3/4-ounce) can 98 percent fat-free condensed cream of chicken soup, undiluted
  • 1/4 cup dry white wine or fat-free, less-sodium chicken broth
  • 1/4 teaspoon crushed red pepper
What To Do:
  1. Remove seasoning packet from rice package; sprinkle chicken with 1-1/2 teaspoons of seasoning mix. Heat oil in a large skillet over medium-high heat; add chicken, and cook 7 minutes or until browned, turning occasionally.
     
  2. Combine rice, remaining seasoning mix, water, and remaining 3 ingredients in a 4- to 5-quart slow cooker; top with browned chicken.
     
  3. Cover and cook on LOW setting 5 hours and 45 minutes or until most of liquid is absorbed. Serve chicken over rice.

     

Ratings & Comments

My Rating:  

I have not made this yet so I cannot rate it.

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What seasonings to use instead of rice packet.?

Hey there. If you don't use a rice packet then season with salt, pepper, garlic powder, onion powder, dried parsley, and paprika. Happy cookin'!

This went over very well with my family. Even my picky 17 yr old ate several helpings. I used thighs, regular rice, (which I browned in a skillet first,) and my own combination of spices in place of the packet.

Use thighs! Always good substitute

Could I substitute boneless/skinless chicken breasts

I like the ingredients! Oh will someone define to me what comfort food is? I eat stuff I enjoy. Maybe I am missing out on something?

Comfort food is something that you always head for or get hungry for when your feeling stressed, depresses, upset or even really happy, but usually the opposite. I crave pasta or potatoes when I feel stressed they COMFORT me. Hope this helps.

Could chicken breast be used instead of chicken legs?

Sure you can use chicken breast in this recipe. You may have to increase the cooking time to accomondate the increase in size of the amount of meat.

I'd be concerned about trading white breast meat for the dark chicken legs, particularly if you are using boneless chicken breasts. The dark meat is much more moist.

Cut the chicken breast into strips...perfect.

If you want to substitute chicken breasts for the legs, you could cut the breasts into strips, or large cubes. This will not take as long to cook as if they were left whole.

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