Chicken (cooked and cut into bite sized pieces)
White Rice (cooked, about 2 cups or less)
3 cans Cream of Chicken Soup
3 cans Water
Stir the soups and the water. Add the amount of cooked chicken and cooked rice that you want to. Warm up in the microwave for about 10 minutes (stirring occasionally). I use the microwave for this recipe. When I heat soup on the stove, I usually end up letting it burn in the bottom of the pot.
Time saver tip: Cook a lot of chicken at once. Then, cut it up and freeze the cooked meat in smaller portions. All you will have to do is defrost the amount that you want to before adding it to a recipe. I usually get a large amount of the cheapest chicken (like leg quarters or thighs). Then, I arrange them on a large baking pan and cook them at 350*F for about 1 1/2 hours, turning once 1/2 way through.
