Recipe
Author
Hy-Vee Test Kitchen
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Servings and Ingredients
Ingredients
Serves 4
| Quantity | Ingredient | Add |
|---|---|---|
| 1 (10.75 oz) can low-sodium cream of chicken soup | ||
| 1 c. skim milk | ||
| 2 tsp. reduced-sodium soy sauce | ||
| 8 oz. diced cooked chicken breast | ||
| ½ c. frozen peas | ||
| ¼ c. canned chopped pimientos | ||
| ¼ tsp. black pepper | ||
| 1 c. uncooked instant rice |
Directions
- In a large skillet, combine chicken soup, skim milk, and soy sauce.
- Stir in chicken, peas, pimientos, and black pepper. Bring mixture to a boil.
- Add rice. Mix well to combine. Remove from heat, cover, and let sit for 5 minutes. Stir again just before serving.
Recipe Source:
30 meals, 30 minutes.