Creamy Chicken and Rice (Southwest style)
(You can use the low fat soup and cream cheese in this if you prefer)
3 cans cream of chicken soup
2-4 lbs chicken breasts or chicken tenderloin pieces (I used about three pounds)
1 can green chiles (optional)
½ can canned diced jalapenos (optional)
Add the soup to a crock pot. Add the chiles and peppers and stir to combine. Add the chicken and stir to coat. Cook all day on low (at least 6 hours.)
One hour before you want to eat add:
1 brick cream cheese
Start your rice:
Cook rice in a rice cooker. I did:
2 cups rice
2 cans chicken broth (or enough broth for your rice cooker to replace the water)
1 Tbsp chili powder
1 tsp cumin
1 tsp garlic salt
Stir to combine in cooker, follow directions to cook rice.
Serve Chicken and sauce over rice.
**To make it NOT southwest-ish, leave out the chilis and peppers and season with black pepper (not salt, there’s enough in the soup). Also adjust the rice recipe leaving out the spices, but do cook the rice in chicken broth, it adds a lot of flavor.
