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Categories:Viewed: 46 - Published at: 4 years ago
Ingredients
- 2 large Large Chicken Breast
- 2 cup Long grain uncooked white rice
- 1/8 cup Vegitable Oil
- 2 cup Water
- 2 tbsp Chicken Bouillon
- 2 tbsp Garlic Salt
- 1 packages Frozzen Broccoli
- 1 can Cream of Mushroom Soup
- 1 bag Shreded mixed cheese
Method
- Preheat oven to 350
- Place a medium non-stick skillet on hi heat and pour the oil and the rice evenly in the bottom of the pan.
- Let the rice brown while occasionally stirring once rice has all partially browned pour in water and reduce heat to a simmer.
- Sprinkle the chicken bouillon and the garlic salt on top and cover.
- While cooking continue to check on rice and add water if necessary.
- While rice is cooking heat a cast iron pan and cut the chicken into small bite size pieces.
- Cook the chicken in the cast Iron pan.
- Once the chicken is done pour the broccoli into the cast iron pan let thaw for a couple minutes and take off the heat
- Once rice is cooked (30-45 min) open the can of cream of mushroom and add to the rice stir in completely.
- Combine rice to the cast Iron pan and stir together.
- Top with cheese and place in the oven for 20 Minutes
