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Chicken Slop
At a Glance
- Prep
- 15 minutes
- Cook
- 25 minutes
- Total
- 45 min
- Yield
- 4.00 - serving(s)
Categories
- one-pot
Cuisine
- American
Cooking Method
- Stovetop
Difficulty
- Easy
Dietary
- Non-Vegetarian
Allergens
- Possible Milk — check ingredient labels
Servings & Nutrition
Original recipe serves 4. Current scale: 1x.
Nutrition and servings are approximate based on the ingredient list. Please verify for dietary or medical needs.
This recipe for Chicken Slop brings together 4 small chicken breasts, 1 (16 ounce) bag rice, 1 (16 ounce) can Campbell's Cream of Chicken Soup in a practical dish for home cooking. It takes about 45 min to prepare and cook. It makes approximately 4 servings.
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Ingredients
- 4 small chicken breasts
- 1 (16 ounce) bag rice
- 1 (16 ounce) can Campbell's Cream of Chicken Soup
- 1 (8 ounce) can Campbell's Cream of Mushroom Soup
- 16 ounces milk
- 2 tablespoons butter
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Instructions
Let the chicken breast thaw for about 30 minutes.
While thawing the chicken pour the rice (half a bag) into a rice cooker filled with water and let steam till the rice is big and soft.
After the chicken has thawed set the stove on high and get a medium size sauce pan.
Place the butter in the pan (with choice of seasoning) and a splash of water until they start to sizzle.
Place chicken breast into the pan and grill till cooked thoroughly.
While grilling the chick on the stove mix and prepare the Cream of Chicken soup with the milk till warm and soupy.
Do the same with the Cream of mushroom soup.
In a mixing bowl mix the soup with the rice till the rice is sticky and thick.
Place the cooked chicken on a serving plate or in a crock pot and pour the rice mix on top.
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