Chicken Slop – a delicious recipe with chicken breasts, rice, Campbell's Cream, Campbell's Cream, milk, butter. Easy to follow and perfect for any occasion.
Serves 4
Meat & Poultry
Servings:persons
1
Let the chicken breast thaw for about 30 minutes.
2
While thawing the chicken pour the rice (half a bag) into a rice cooker filled with water and let steam till the rice is big and soft.
3
After the chicken has thawed set the stove on high and get a medium size sauce pan.
4
Place the butter in the pan (with choice of seasoning) and a splash of water until they start to sizzle.
5
Place chicken breast into the pan and grill till cooked thoroughly.
6
While grilling the chick on the stove mix and prepare the Cream of Chicken soup with the milk till warm and soupy.
7
Do the same with the Cream of mushroom soup.
8
In a mixing bowl mix the soup with the rice till the rice is sticky and thick.
9
Place the cooked chicken on a serving plate or in a crock pot and pour the rice mix on top.
355
kcal
Calories
13
g
Fat
26
g
Carbs
32
g
Protein
FatCarbsProtein
* Per serving · 4 servings · Values may vary.
No additional tips available.
No specific allergen information. Please check the ingredient list for possible allergens.
How did you like this recipe?
Thank you — your rating has been saved!
Frequently Asked Questions
This recipe makes 4 servings. You can adjust the portion size directly on this page.
You need 6 ingredients. The key ingredients include: 4 small chicken breasts, 1 (16 ounce) bag rice, 1 (16 ounce) can Campbell's Cream of Chicken Soup, 1 (8 ounce) can Campbell's Cream of Mushroom Soup, and more.
Yes, Chicken Slop falls under the Meat & Poultry category and is a great choice for this type of meal.
Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.
We use cookies — including from Google AdSense — to give you a better experience and show relevant advertising.
Privacy Policy
