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Baked Chicken ChickenSmith, Mrs. Dean
Baked Salsa Ranch Chicken Breasts With Cheddar Crumb Crust ChickenJancsi, Carol
Caramelized Onion Chicken ChickenJancsi, Carol
Caribbean Chicken Breasts ChickenJancsi, Carol
Chanterelle Chicken ChickenJancsi, Carol
Chicken Breasts Baked With Herbed Cheese In Puff Pastry ChickenJancsi, Carol
Chicken Piccata ChickenJancsi, Carol
Chicken With Eggplant Gorgonzola Crust ChickenJancsi, Carol
Chicken Sauté With Fresh Corn And Tomatoes ChickenJancsi, Carol
Chicken With Creamy Mushroom Sauce ChickenJancsi, Carol
Chicken With Roquefort Cream Sauce ChickenJancsi, Carol
Chicken With Mushrooms And Sherry Sauce ChickenJancsi, Carol
Confetti Chicken Big Bowl ChickenJancsi, Carol
Creamy Chicken And Leeks ChickenJancsi, Carol
Creamy Chicken And Pasta ChickenJancsi, Carol
Creamy Chicken And Vegetables Over Rice ChickenJancsi, Carol
Creamy Chicken With Mushrooms And Peppers ChickenJancsi, Carol
Grilled Chicken Tenderloins ChickenFerguson, Dave
Festive Chicken, Black Bean And Tortilla Casserole ChickenJancsi, Carol
Grilled Mustard Chicken ChickenJancsi, Carol
Full Page 4 x 6 5 x 7
Per serving: 509 calories (17 percent from fat), 10 g fat (3 g saturated), 51 mg cholesterol, 26 g protein, 77 g carbohydrates, 3 g dietary fiber, 1,017 mg sodium.

1 1/2 cups long-grain rice
1 teaspoon vegetable oil
2 ribs celery (for 1 cup diced)
1 1/2 cups frozen peas and carrots mixture
1cup frozen chopped (or diced) onions
1/2 cup skim or reduced-fat milk
1 can (10 3/4 ounces) reduced-fat cream of chicken soup (see note)
1 teaspoon Worcestershire sauce
1/2 teaspoon garlic powder
1/2 teaspoon onion powder
1/8 teaspoon ground black pepper
1 large can (10 ounces) white meat chicken

Bring 3 cups of water to a boil in a 2-quart or larger pan. Add the rice, reduce heat and cook, covered, until tender, about 17 minutes.
While the rice cooks, heat the oil in an extra-deep 12-inch skillet over medium heat. Cut the celery into 1/4-inch dice and add it to the skillet. Raise the heat to medium-high. Cook, stirring from time to time, for 2 minutes.
While the celery is cooking, pour the frozen peas and carrots into a colander and spray them with lukewarm tap water for about 30 seconds to begin to defrost. Set aside to drain.
Add the frozen onions to the skillet Stir and cook 30 seconds. Reduce the heat to medium. Add the milk and cream of chicken soup and stir to mix well. Stir in the reserved peas and carrots.
Stir in the Worcestershire sauce, garlic powder, onion powder and black pepper. Drain the chicken and add it to the skillet. Stir to break up any large chicken pieces and mix well. Reduce the heat to low, cover, and simmer until the rice is cooked. Serve at once over a bed of hot rice.
Note: This recipe was tested with 98-percent fat-free cream of chicken soup.

4 servings
Keywords: chicken, rice   Category: Chicken    Cookbooks: Cooking With Cow, Ferguson Family
Recipe by Carol Jancsi     Added: March 02, 2009 by deebeeeff     Last Updated: October 25, 2014
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Founded April 13, 2006