Well, chicken week continues. And it’s not as fun as hamburger week. For some reason I’m having a harder time trying to figure out what to make with chicken every night. So far this week we had broasted chicken from town (yea, not really helping to clean our freezer is it?), then on Monday we had chicken fried steak. This was in our freezer, but I don’t really know what type of meat this actually is. But since it had the word chicken in it, I’m counting it. Then leftover broasted chicken from Sunday night, and finally tonight we had chicken with rice in the crock pot. For tonight’s supper, I made a quick dash home at lunch and went through the cupboards to find the packet of rice that I saw the other day that I wanted to use for this dish. It was a package that had rice in it that was vacuum packed awhile ago. And even though it kind of looked like a lot in the bag, I didn’t want to go to the bother of resealing it and what could be the harm right? Into the crock pot it went and I dumped in some water, gravy from Monday’s chicken friend steak, leftover cream of mushroom soup, and butter of course. Now this doesn’t sound so appetizing, but when it was done, it was pretty good. I quick browned the chicken, seasoned it up a bit, put it on the rice mixture, and put the lid on it. Back to the car, and back to work I went. When I got home from work and opened the lid – HOLY SMOKES! I thought maybe I had a lot of rice to start out with, but the crock pot was completely full with just two pieces of chicken in it. I almost died. It wasn’t just that I had so much, but Daryl’s not that big of a fan of rice and I’m worried that I’ll be eating it for quite some time. But with all the extra stuff that I added to it, it tasted pretty good, so at least I won’t have to doctor it up the next time. As for tomorrow? We’re invited to an appreciation supper, so instead of chicken, they’re grilling ribeye steaks. Sounds better than warmed up rice doesn’t it!
There is a lot of rice in this crock pot!