Chick-a-Roni

Some meals, sometimes, just need to be simple. Whether you are short on time or short on brain power, there is no shame in pulling out ingredients where the prep work is done for you, tossing them together, and calling it dinner

At least, I’m not ashamed.

Fact: This recipe is on the Rice-A-Roni box.
Of course, I adapted it to make it allergy friendly and added a veggie, but it is so simple! It literally takes a half hour, start to finish. I also love it because it uses uncooked boneless skinless chicken with no extra cooking time, rather than using precooked grilled chicken breast strips.

Man, I love those precooked strips. They make my life so easy. But they are expensive.

 When I’m in a hurry, I tend to grab the precooked stuff, but this just cooks right along with the rice. The only extra step you need is to cut the meat before you put it in the pan. Kitchen scissors, anyone?


And hello, this meal is a one-pan meal. Which totally makes cleanup amazingly easy.


Chick-a-Roni
adapted from the Rice-A-Roni box recipe

1 box Rice-A-Roni, Chicken flavor
2 T. margarine or butter
2 c. water
1 lb. uncooked boneless skinless chicken breasts
1 1/2 c. frozen broccoli 

In large skillet, sauté rice-vermicelli mix with 2 T. margarine (I used Bestlife Buttery Baking Sticks) over medium heat until vermicelli is golden brown, stirring frequently.

Slowly stir in 2 c. water, Special Seasonings, and 1 lb. uncooked boneless chicken breasts, cut into 1-inch pieces; bring to a boil.

 Cover, reduce heat to low and simmer 15-20 minutes or until rice is tender and water is absorbed. Add frozen broccoli during the last 5 minutes of simmering. Turn off heat. Let stand 5 minutes, toss, and serve.

Optional: top with 1/2 c. shredded cheddar cheese before standing time.



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