Ingredients
4-6 chicken breasts
1 can cream of chicken soup
1 can of water (use empty soup can)
1 jar salsa
16 oz. frozen corn or small can of corn
1/2 pkg. taco seasoning
1 1/2 cups parboiled rice, cooked
Assembly
Mix all ingredients, except rice, in a gallon size Ziploc freezer bag. Lay flat to freeze. Place rice in quart size Ziploc freezer bag. Lay flat to freeze.
Serving Day
Thaw completely. Place all ingredients, except rice in slow cooker. Cook 6 hours on low or 2-3 hours on high. Cook rice. Serve over rice.
Directions for cooking rice on stove top: Pour contents of rice bag into pan with 3 1/3c. water. Add butter and salt if desired. Stir and bring to a boil. Lower heat to simmer. Cover and simmer 20 minutes or until all water is absorbed. Remove from heat and stand for 5 minutes.
Directions for cooking rice in microwave: Pour contents of rice bag into microwave safe container with 3 1/3c. water. Add butter and salt if desired. Stir and cover. Cook on MEDIUM (50%) power for 20-25 minutes. Remove from microwave and let stand for 5 minutes.
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