Chicken and Rice

Here’s a recipe that makes a good Sunday dinner when served with biscuits.

Charlotte’s Chicken and Rice

Ingredients:

• 4 tablespoons flour, all-purpose
• 2 tablespoons nonfat dry milk powder
• 2 cups skim milk
• 1/4 teaspoon salt
• 1/4 teaspoon white pepper
• 1/2 teaspoon Watkins Imitation Butter flavoring
• 1 small onion, diced
• 1/4 cup red bell pepper, diced
• 1/2 teaspoon thyme
• 3 cups rice, cooked
• 3 cups cooked chicken, cubed
• 2 teaspoons Watkins Chicken Gravy and Soup Base

Directions:

1. In a dutch oven combine skim milk, flour, milk powder and cook over a medium heat, stirring constantly, until sauce thickens.
2. Stir in salt, pepper, butter flavoring and chicken soup base.
3. Cook diced onion and red pepper in 2 tablespoons of water.
4. When tender add thyme.
5. Add to the above mixture.
6. Add cubed chicken and keep warm.
7. Cook rice.
8. Pour the chicken mixture over rice.

You can also add green beans and carrots for a little variety.

Enjoy!

Related posts:

1. Creamy Chicken Casserole
2. Lemon Chicken Rice Soup
3. Chicken, Cheese and Biscuits
4. Easy Chicken and Dumpling Stew
5. Irish Chicken Stroganoff