Ingredients
7 strips Boneless Skinless Chicken Tenders
1 teaspoon Salt
1 teaspoon Pepper
1 teaspoon Garlic Powder
1 cube Knorr Chicken Bouillon (extra large cubes)
1 packet Washington’s Golden Seasoning and Broth
32 ounces Chicken Broth
1.5 cups Celery sliced
1.5 cups Onion Diced
1.5 cups Carrots Shreaded
2 cups Water
2 sticks Butter
3/4 cup Flour
4 cups Milk
2 cups Rice
Preparation
Preheat oven to 350 degrees. Place your chicken on a wire rack on a cookie sheet. Combine salt, pepper, and garlic powder and sprinkle over chicken. place in oven and cook till done (approx. 20-30 min)
While chicken is cooking combine bouillon, golden seasoning, chicken broth, and water in a large stock pot on high. Add the celery, onion and carrots to the pot and bring to a boil. Once boiling simmer about 20 min.
Either use an emersion blender and blend all the vegetables or place the liquid and vegetables mixture in a blender and blend until smooth. Return liquid to stock pot if you blended and then add the rice.
Let this simmer on low for about 30 min while you remove the chicken from the oven. once the chicken has cooled dice it up, you should have 2-3 cups of chicken cubes.
In a medium saucepan, melt your butter and add the flour making a roux. Slowly add the milk into the roux. Once all the milk is added, pour this mixture into the pan with the rice. Add the chicken, stir until everything is blended together. Serve and enjoy!
