- 2 strips bacon, chopped
- 2 chicken breasts, halved, boned, skinless and cut into strips
- 1 onion, chopped
- 1 [10-ounce / 284-mL] can cream of chicken soup concentrate
- 1 [10-ounce / 284-mL] can sliced mushrooms
- 1/2 cup [125 mL] water
- 1/2 cup [125 mL] white wine
- 1/2 teaspoon [2.5 mL] thyme
- 1/2 teaspoon [2.5 mL] salt
- 1 1/2 cups [375 mL] minute rice
- 2 tablespoons [30 mL] chopped parsley
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- Into a large non-stick saucepan or frypan, brown bacon strips until crisp.
- Drain fat, add chicken strips and chopped onion; cook for 3 to 5 minutes.
- Stir in cream of chicken soup concentrate, drained mushroom slices, water, white wine, thyme and salt.
- Bring to a boil.
- Stir in rice and chopped parsley.
- Cover; let stand for 5 minutes, before serving.
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