March 1, 2012


From Tara J.

3 chicken breasts
1/4 cup onion, chopped
1 cup chicken stock, reserved from cooking chicken (or use broth)
1 can cream of chicken soup
salt and pepper
cooked rice

Topping Options:

chow mein noodles                     olives
chopped tomatoes                      green onions, sliced
sliced celery                               pineapple chunks
shredded cheese                         mandarin oranges

1.  Cook chicken breast and onion in water with salt and pepper until cooked through.  Remove chicken and shred. Reserve 1 cup stock.

2.  Add the shredded chicken back to the reserved stock or broth.  Add cream of chicken soup.  Simmer 8-10 minutes.  Serve over rice with your choice of toppings.

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