Chicken & Rice
One of our recipes is Chicken and Rice, a family staple. I tend to make it when I don't feel like putting much effort into cooking or is someone isn't feeling well. It's kinna a cousin to chicken soup.
2-3 chicken breasts, stewed (can be done in a crockpot while your at work), deboned and pulled to pieces
2 Tablespoons butter
1/4 cup flour
Broth from the stewed chicken (about 2 cups)
salt and pepper
cooked rice (however much works for your family)
Melt butter in saucepan. Add Flour and stir with whisk until completely blended. Add broth and stir until it thickens (this can take a few minutes). Add Chicken, salt and pepper. Simmer for around 15 minutes.
Server over rice.
We usually serve it in bowls as a single item dinner. This recipe has served 6 people including a teenage boy.
margarine for butter
frozen chicken tenders (instead of the stewed breasts) cooked in the microwave and pulled apart make a smaller meal.
Watered Chicken bullion or store bought chicken broth can sub for the broth of the stewed chicken
Basil can sub for the pepper for those prone to heartburn (this works in any recipe)
Broke college student Chicken & Rice-
1 can of cream of chicken
Heat cream of chicken using about half the water you would usually use and poor over rice.
Chicken Pot Pie-
After making sauce- add 1 can mixed vegetables and pour over baked pie crust strips. Top with more baked pie crust strips, or fill a premade pie crust.
Homemade Pie crust-
1/2 cup Self-Rising flour
1/2 cup shortening
4-5 Tablespoons ice water.
Cute the shortening into the flour using a pastry blender or forks until you have pea size lumps. Ad water and stir with fork until mixture forms a ball. Roll out on waxed paper. For potpie and cobblers cut dough into strips using pizza cutter. Bake at 425 until golden.
Sprinkle cinnamon and sugar over leftover scraps and bake. (FANTASTIC snack!)
So now you have had a peek in our family cookbook. What are some of your family staples?