Monday, December 26, 2016


~ Heavenly Homemakers

4 c. chicken broth
4 carrots, peeled and sliced
1 medium onion, diced
2 c. brown rice
2-3 c. cooked chicken, shredded or diced
1/2 teaspoon or more garlic powder
salt, to taste
1 1/2 c. heavy whipping cream

In a large pot, bring broth, carrots, and onions to a boil at high heat. Stir in rice and place lid on pot. Reduce heat to low and cook for 45 minutes.

When the rice is done, stir in chicken, garlic powder, and whipping cream. Cook about five minutes more until heated through.

Serve directly from pot or pour into 9x13-inch pan and bake at 350 degrees for 20-30 minutes.

Makes about 11 cups, depending on the size of carrots and amount of chicken.

Notes: We like to cook the onions and carrots for a few minutes before adding the broth, otherwise the onions are a little too firm for our preferences.

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