Ingredients
Equipment
Method
- Place the cubed chicken, water, and butter pats into a large pot or Dutch oven.
- Bring the mixture to a boil over medium-high heat. Cook until the chicken is done, about 10 to 15 minutes.
- Stir in the cream of chicken soup, cream of celery soup, and cream of mushroom soup. Mix well until combined.
- Add the instant rice and season with salt and pepper to your preference.
- Reduce the heat to low, cover the pot, and let it simmer for 5 minutes, or until the rice is cooked and the mixture is heated through. Serve hot.
Notes
This recipe uses three different condensed soups for a rich flavor base. You can substitute one of the cream soups with a can of ranch condensed soup if you prefer a stronger ranch flavor.
