WFMW: Easy Chicken and Rice

Today, I thought I'd share a quick and easy (and cheap) chicken and rice casserole recipe. The cheapest way to make this casserole would be to use cooked chicken and broth that you already have on hand. (I like to make up ahead ziplock bags containing 1 cup of chopped cooked chicken. I do this by cooking several chicken breasts in the crockpot sprinkled with poultry seasonging and adding some water and bouillion cubes. If I get ambitious I also add some onions, carrots and celery to make the broth more flavorful. I then freeze the broth in separate containers.)

If you don't have chicken on hand, you can always go get a rotisserie chicken and de-bone it, and a couple cans of ready-made broth.

Jerri's Easy Chicken and Rice

2 Tbsp Butter (I use real)

1 Box Chicken Flavored Rice and Vermicelli Mix

(similar to Rice-A-Roni - I just use store brand)

3 C HOT Broth

Melt butter in a large frying pan. Put rice mix in pan and saute until golden. Add spice packet and 3 C broth and stir. Bring to a boil, then turn down heat and simmer for about 5 minutes, stirring occasionally.

Stir in:

1 C chopped cooked chicken

Continue cooking on low for 10 additional minutes.

Stir in:

1 C thawed frozen peas

Turn off heat, put lid on skillet and steam for 5 minutes.

Serve and enjoy!

I know this recipe uses a convenience food, but sometimes quick and easy works for me!

For other great ideas, tips and recipes, go visit Shannon's Rocks in My Dryer.