Recipe Details
- 4-5 chicken breasts
- Family size cream of chicken soup
- ½ a can of milk to thin to gravy consistency
- ½ cup sour cream (use more or less to your taste)
- 1 Tablespoon chicken bouillon (add more if you want it more chicken”y”).
- 1 cup of rice
- 1 ½ cups of water
Boil 4-5 chicken breasts. Cut into little pieces (like ½ inch size cubes). Make sauce. Add chicken to sauce.
Sauce: Family size cream of chicken soup
½ a can of milk to thin to gravy consistency
½ cup sour cream (use more or less to your taste
1 Tablespoon chicken bouillon (add more if you want it more chicken”y”).
Make rice. I use Calrose rice. It’s the sticky rice. (I use my rice cooker but …)
For 1 cup of rice: Put 1 cup of rice in small saucepan with lid. Add 1 ½ cups of water. Bring to a boil. Turn to low heat and cook until the water is gone and rice is done. If you want more rice then double, triple, quadruple (ect.) the recipe!
Put sauce on top of rice and top with:
Cheese
Tomato
Peppers (Red/Yellow)
Green Onion
Celery
Green Peas
Pineapple
Almonds
Shredded Coconut
Raisins
Chow Mein Noodles