1 lb. c h ic k e n b r easts, boned a n d cut into strips

2 tbsp. oil

1 (10 3/4 oz.) can c r eam of chicken soup

1/2 can milk

2 tbsp. dijon style mustard

1/2 c. cheddar or S wiss chee s e, grated

1 1/2 c. b r occoli cuts

2 tbsp. pimento, chopped (optional)



Bring water to a boil.   Stir in rice.   Cover, remove from heat, let stand 5

minutes.   Meanwhile, cook and stir chi c ken in hot oil until lightly browned.

Stir in soup, milk, m u stard and cheese, Add broccoli and pimento.   Bring to a full boi l .   R educe heat and simmer 2 minutes.   Pour over rice.   Serves 4.



----------------------- - --------------------- - --------------------- - ------------------

------------------- - --------------- - ------------------ CHICKEN AND DU M PLINGS






1 stewing chicken, cut into pieces

4 c. water

3 stalks celery with leaves, cut into chunks

1 carrot, pee l ed and sliced

1/2 c. onion, coarsely chopped

2 tsp. salt

1/4 tsp. pepper

1/3 c. flour

1 c. milk

2 tsp. parsley, minced

Biscuit d u mplings (below)

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