6 Large Boneless Skinless Chicken Breasts
3 small or 1 large cans Cream of Mushroom Soup
2 packages Italian Salad Dressing mix (dry)
1 package Cream Cheese, softened

2 cups rice
4 cups water

In a large saucepan, combine rice and water. Bring to a boil over high heat. Cover and turn heat to lowest setting. Cook for 25 minutes, or until all the water is absorbed. DO NOT check the rice until at least 20 minutes have passed.

In a Dutch oven, poach the chicken in just enough water to cover (approx. 5 cups). Remove cooked chicken and set aside to cool. Reduce the poaching liquid to ¾ cup. Shred or finely chop the chicken. Stir in remaining ingredients and bring to a low boil over low heat. Stir in chicken and simmer until heated through. Serve over rice.

I love this recipe because you can do so much with it. You can make it totally non-fat by using non-fat soup and cream cheese. You can make it low-fat by using low-fat soup and cream cheese. You can stretch it with more soup, make it richer by using more cream cheese. Also, play with the amount of salad dressing mix. Make it as zippy as you’d like.

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