2 cans cream of chicken soup
1 C. chicken broth (water, salt, dried onions, shredded
carrots & parsley used to boil chicken)
2 C. shredded chicken
Rice
Chow Mein Noodles
Grated cheddar cheese
Diced tomatoes
Chopped celery
Chopped green pepper
Sliced green onions
Pineapple tidbits, drained
Slivered almonds
Boil Chicken with salt, dried onions, shredded carrots, and
parsley until done. Shred Chicken
and set aside. Combine 2 cans cream of chicken soup and 1 cup of broth that the
chicken was boiled in (I include the onions, carrots and parsley for added
flavor in the gravy), stir to blend.
Add a scoop of sour cream if desired. Add shredded chicken and simmer about 8 to 10 minutes or
until heated through. Serve over
rice and top with cheese, chow mein noodles and desired veggies.
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