Chicken Stew on Rice

  • serves 4
Sandi Richard
Sandi Richard

Ease of Preparation: Easy.Prep Time : 20 minutesEating Time: 30 minutes

114 Ratings
Directions for: Chicken Stew on Rice


2 cup Basmati or White Rice

4 cup Water

Cooking Spray

1 Onion

3 Boneless Skinless Chicken Breasts (1 lb / 450 g)

1 tsp Lemon Pepper

½ tsp Fresh Pepper

¼ tsp Mrs.Dash Garlic and Herb Seasoning

tsp Worcestershire Sauce

3 stalks Celery

12 Mushrooms

3 cup Frozen Broccoli Florets

2 cup Frozen Baby Carrots

1 can Cream of Chicken Soup (10 oz / 284 ml)

1 cup water


1. Take out equipment and ingredients.

2. Combine rice and water in a large microwave-safe pot or casserole dish.

3. Cover and microwave at high 10 minutes, then medium 10 minutes.

4. Let stand until stew is ready.

5. Spray a large, heavy, stove-top pot with cooking spray.

6. Finely chop onions and sauté at med-high heat until caramelized.

7. Cut chicken into bite size pieces and add to pan as you cut.

8. Toss until meat is no longer pink.

9. Add spices and Worcestershire sauce. Stir.

10. Slice celery and mushrooms adding to pot as you cut.

11. Rinse broccoli and carrots in a colander and add to pot. Stir in soup.

12. Add water gradually while stirring.

13. Simmer until hot and flavors have combined.

14. Check to make sure you can poke through a carrot with a fork. Serve stew over rice.

See more: Main, Poultry, Dinner, Rice/Grain, Saute, Vegetables, Mushrooms, Chicken, Soup, Winter

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