Creamy Chicken Corn Rice

I think this is kinda cheating as a recipe, but it works, and I guess on busy days (or just days there by the time I get home, I’m starving and can’t be bothered to make things from scratch…), this is a good one. :O

Creamy Chicken Corn Rice


-chicken (de-fattied, as I like to call it [just cut off the fat], and cut into bite-sized pieces)
-garlic, minced
-1/2 can cream of mushroom

1) Cook rice. De-fat the chicken and cook. Add garlic and cream of mushroom. Cook until chicken is no longer pink on the inside.
2) Sprinkle with pepper and serve over rice.

Variation: Throw in frozen vegetables instead of just corn. I did this the next night to finish off the other half-can of cream of mushroom.


About Farrah

A frugal, selectively antisocial Family Medicine physician with too many interests. Loves...God, family, friends, volunteering and helping others, making others happy, music (especially piano and singing), Tahitian/hula/salsa/pole dancing, aerial silks, learning, writing, cooking, eating, sleeping, lifting weights, playing SNES and DS, photography, editing, window-shopping, gymnastics, kickboxing, BJJ, finding great deals, pyrography, horseback riding, archery, frolicking in the great outdoors...making every moment count.

Posted on January 28, 2012, in Food and tagged , . Bookmark the permalink. Leave a comment.

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