Old-Fashioned Chicken and Rice

Six simple ingredients make this oh-so-good and comforting recipe of Chicken and Rice. My Nana would make Chicken and Rice at least once a week. This is a meal the whole family will enjoy and is great by itself or served with vegetables such as lima beans, squash & onions or cabbage. My husband Ty prefers to top his with some Crystal hot sauce.

Southern Fried Skinnyfied

I’ve made a healthier yet just as delicious version of my Nana’s recipe. I prefer brown rice and I don’t miss the extra butter. If you want to make it like Nana then follow her recipe below.

My Nana’s recipe uses the following ingredients:

• 2 cups white rice cooked in 4 cups of water or the broth from cooking the chicken
• 3 large chicken breast
• Salt and pepper
• 1 stick butter
• 1 can evaporated milk

Old-Fashioned Chicken and Rice

Recipe by My Nana: Kathy HarperCourse: MainCuisine: American, SouthernDifficulty: Easy

Servings

8

servings

Prep time

5

minutes

Cooking time

1

hour 

30

minutes

Calories

391

kcal

Protein

32 g

Carbs

41

Fats

10

Fiber

1.6 g

An Old-Fashioned simple dish the whole family will enjoy!

Ingredients

• 2 cups brown rice

• 5 cups of the chicken broth from cooking the chicken or water

• 3 Chicken breast (about 5 cups shredded)

• A good bit of salt and pepper (I use about a tablespoon of salt and a 1/2 tablespoon of pepper)

• 2 tablespoons of butter

• 1 can evaporated milk

Directions

• Cover the chicken with water and boil for 30-45 minutes until cooked through.
• Remove chicken from the water and let cool. Once it’s cool shred the chicken into small pieces
• Cook the rice using 5 cups of the chicken broth and some salt and bring to boil. (If you don’t have enough broth add water as needed.)
• Cover, turn the heat down and cook until water is absorbed.
• Stir in the chicken, butter, salt and pepper, and the evaporated milk to the rice.
• Cook on low heat for a little while longer

Notes

• To cut down on the cooking time, you can start the rice while the chicken in boiling in plain water instead of waiting until the chicken is cooked and using the broth but you’ll miss out on some flavor.