Creamy Chicken And Rice With Steamed Vegetables

Ingredients:

1. 1.5 Pounds Boneless Skinless Chicken Breast
2. 1 Cup or 1 Stick Butter
3. 4 Cups Chicken Broth
4. 2 Chicken Bouillion Cubes
5. 2 Cans Cream of Chicken Soup
6. 4 Cups Minute White Rice
7. Salt and Pepper

Directions:

1. In a dutch oven; combine chicken broth, chicken breast, butter, salt, pepper, and chicken bouillion cubes and bring to boil.
2. Simmer and cook on medium heat for 40 minutes with lid on.
3. Shred chicken with a fork in broth.
4. Add rice and cream of chicken soup.
5. Increase heat, bring to a boil, cover and remove from heat.
6. Allow to sit cover for at least 10 minutes.
7. Serve with steamed veggies.

ENJOY!!!