Creamy Chicken and Rice
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
cup dry white wine or fat-free, less-sodium chicken broth
teaspoon crushed red pepper
What To Do:
- 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.
- Combine rice, remaining seasoning mix, water, and remaining 3 ingredients in a 4- to 5-quart slow cooker; top with browned chicken.
- Cover and cook on LOW setting 5 hours and 45 minutes or until most of liquid is absorbed. Serve chicken over rice.
This recipe is from The Best of Mr. Food Cookbook Series © Oxmoor House, Inc. If you would like more recipes like this, click here.
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