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Chicken Goop
by Amber Mangan
serves: 6
  Rice covered with a chicken soup & veggie kind of sauce. This one is SOOO quick and easy and you usually have everything you need in your food storage or pantry. Just make extra chicken on another night when you are grilling anyway!

If you use instant rice and use leftover chicken breasts the entire meal, prep to table, takes less than ten minutes!!
Ingredients:
  1 Can   Cream of Chicken Soup
  1 Can   Cream of Celery or Mushroom Soup
  3 Cans   Your family's fav Veggies-Drained (Green Beans, Corn, etc.)
  4   Previously grilled chicken breast or any left-over chicken
  4 Cups   Rice (Your favorite instant or slow-cooked)
Directions:
  Start rice in your rice cooker or begin boiling water for instant.

Chop COOKED chicken into bite-sized cubes or shred ready to eat rotisserie chicken from your local grocery store.

Mix all canned ingredients and chicken in a large saucepan on medium heat.

Warm until your rice is done.

Serve