It's Recipe Monday!
A blogger I just met is doing Recipe Monday (Hi Colleen!) Check here to see some other great recipes!
I love new easy recipes and this is one my son and his wife gave me for Chicken and Rice with Mushroom Soup! It is so yummy, I could eat it every week! The first time I made it, we had it 3 nights in a row for dinner and nobody minded! :)
2.5 cups chicken broth - 99% fat free, low sodium
2 cans cream of mushroom soup --
1 can cream of celery soup
(we use the Healthy Choice versions and it didn't affect the taste)
1 pint half and half
2 cups wild rice
(get one small box of Uncle Ben's wild rice and make it according to the instructions)
2 tablespoons cooking sherry
2 chicken breasts cooked and chopped (or use 2 cups of rotisserie chicken)
1 carrot, shredded
1/4 onion, diced
2 tablespoons butter
1- 4 oz. can mushrooms, drained
(I get the whole mushrooms and chop them up a bit myself
or if you have mushroom haters, just leave out entirely and
switch the mushroom soup to cream of chicken or celery)
1. Melt butter in the pot you will make the soup in, saute the onions in the melted butter on medium to med. high heat for a few minutes; then add chicken broth, all the cans of soup and simmer for 10 minutes.
2. Add remaining ingredients
3. Simmer for 30 minutes
4. Season with salt and pepper according to taste
This makes a LOT of soup. We freeze some by putting it into ziplock freezer bags on a cookie sheet squished down and put them in the freezer so they freeze flat. Remove the cookie sheets, then stack your bags of frozen soup. It defrosts quickly. Enjoy!