Chicken Slop

Total Time: 45 mins Preparation Time: 30 mins Cook Time: 15 mins

Ingredients

• Servings: 4
• 4 small chicken breasts
• 1 (16 ounce) bag rice
• 1 (16 ounce) can campbell's cream of chicken soup
• 1 (8 ounce) can campbell's cream of mushroom soup
• 16 ounces milk
• 2 tablespoons butter

Recipe

• 1 let the chicken breast thaw for about 30 minutes.
• 2 while thawing the chicken pour the rice (half a bag) into a rice cooker filled with water and let steam till the rice is big and soft.
• 3 after the chicken has thawed set the stove on high and get a medium size sauce pan.
• 4 place the butter in the pan (with choice of seasoning) and a splash of water until they start to sizzle.
• 5 place chicken breast into the pan and grill till cooked thoroughly.
• 6 while grilling the chick on the stove mix and prepare the cream of chicken soup with the milk till warm and soupy.
• 7 do the same with the cream of mushroom soup.
• 8 in a mixing bowl mix the soup with the rice till the rice is sticky and thick.
• 9 place the cooked chicken on a serving plate or in a crock pot and pour the rice mix on top.