This is a go-to summer meal for our family. We probably have it 2-3 times each month when it's hot & heavy meals aren't on the menu.
There is a crock-pot option to this meal & I'll include that at the bottom.
This one uses my food storage soup & broth and pre-prepped chicken from my freezer. It's the recipe I use most often.
4 10.75 oz cans cream of chicken soup
2 cups chicken broth
2-4 cups cooked & shredded chicken or 2-3 cans chunk chicken, drained
5-6 cups cooked long-grain rice
Chow mein noodles
grated Cheddar cheese
- Combine soup & broth in a saucepan to make sauce. Stir well to blend.
- Add chicken. Simmer 8-10 minutes, until heated through. You can add more broth just before serving if the sauce is too thick.
3. Serve over prepared rice.
4. Serve other ingredients buffet style, in separate bowls.
Crock pot: for chicken sauce
1 26 oz can cream of chicken soup
2 boneless skinless chicken breasts, frozen (or boneless skinless thighs)
1/2 - 1 cup liquid (water, milk, chicken broth)
Set on high for first hour, then switch to low & let it cook all day.
When chicken is cooked, shred with forks in the sauce.
Spoon chicken sauce over rice & top with favorite toppings.
This is from my friend Lisa C.
In a skillet, I sauté in butter green onions and a little garlic salt
I add to the butter and onions, cream cheese, sour cream, and cream of chicken soup to make a very nice thick gravy mixture. Add pepper to taste. NOTE- there were no measurements given, so I would do about 1/4-1/2 stick of cream cheese and 1/4-1/2 cup sour cream per can of cream of chicken soup. Your going to have to see what you like
When the chicken breasts are fully cooked, I cut into pieces and add to the gravy. At this point it is ready to be served over rice, but can be warmed in a crockpot for later if need be.