Chicken and Rice
Recipe by Kevin Gillespie of Gunshow and Revival
1 package Mahatma yellow rice
1 can Campbell’s low sodium cream of mushroom soup
1 can cooked chicken meat
1 package dried mushrooms
A sprinkle of dried chives
- Put the rice in a pot and just cover with water. Bring to a boil (Kevin uses a JetBoil camp stove).
- Cut flame to low and put a lid on the pot. Cook for 20 minutes. Add the soup (no water), chicken, mushrooms and chives.
- Stir all and put lid back on (still on low). Cook for 10 minutes. Then let sit for 5 minutes. Stir and eat.