1 - 1 1/2 lb diced chicken breast ( I used leftover cooked chicken cut up into bite size pieces)
2 tbsp oil
3 cloves garlic, minced
1 tbsp dried minced onion
Salt and pepper to taste
1/2 tsp poultry seasoning ( maybe use more)
6.5 oz sliced mushrooms
2 tbsp lemon juice
8 oz cream cheese (I used Neufchâtel for lower fat)
1/3 cup sour cream
2 1/2 cups chicken broth
12 oz bag frozen peas and carrots. ( can substitute other frozen vegetables)
1 cup frozen corn kernels
Sauté chicken, minced onion and garlic in oil in a large skillet. Add remaining ingredients EXCEPT rice and stir until cream cheese is melted. Bring to a boil.
Stir in the rice and turn down to a simmer. Cover and let sit for 5 minutes. Stir. Add a little more broth if is it too dry.
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