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Chicken Olive Rice
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Chicken Olive Rice

1 Hour
1 Hr Cook
What You Need
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1 serving
Original recipe yields 1 serving
1 medium onion
2 cloves garlic
1 medium green pepper
2-3 stalk s celery
3 Tbsp olive oil, divided
2 cans cream of mushroom soup
2 cups water
2-3 boneless skinless chicken breasts, cut into 1” pieces
Fresh ground pepper
Salt
2 Tbsp parsley flakes
3/4 cup ranch dressing
1 can black olives, coarsely chopped
2 cups uncooked instant rice
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Let's Make It
1
Finely dice onion, garlic, pepper, and celery; sauté in 2 Tbsp. olive oil. Put mix to a 4 qt. pot; add mushroom soup and 2 cups of water. Bring to boil and simmer.
2
While mix is coming to boil, brown chicken in pan, plus 1 Tbsp. oil, used to sauté veggies. While browning, add a good amount of fresh ground pepper, salt to taste and the parsley. When thoroughly cooked, add chicken to the mushroom mix and add the ranch dressing, tempering it with a little of the simmered liquid. Simmer for 45 min.
3
After mix has simmered, add olives, and simmer 5 minutes. Add rice. If mix is too thick, add a little water. If it’s too soupy, add a little instant potato to thicken it up. Simmer 10 minutes and remove from heat. Enjoy.
Nutrition
Calories
0
Calories From Fat
0
% Daily Value*
Total Fat 0g
Saturated Fat 0g
Trans Fat 0g
Cholesterol
Sodium
Total Carbohydrates
Dietary Fibers 0g
Sugars 0g
Protein 0g
Vitamin A
0%
Vitamin C
0%
Calcium
0%
Iron
0%
* Percent Daily Values are based on a 2,000 calorie diet.
Servings
0
* Nutrition information is estimated based on the ingredients and cooking instructions as described in each recipe and is intended to be used for informational purposes only. Please note that nutrition details may vary based on methods of preparation, origin and freshness of ingredients used.
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