One Pot Chicken and Rice
This comforting, no-fuss dinner is your weeknight hero, hearty, flavorful, and family-friendly. With minimal cleanup and pantry staples, you'll have a warm, satisfying meal on the table in under an hour!
Equipment
- Large Pot with Lid
- Measuring Cups and Spoons
- Cutting Board
- Knife
Ingredients
- 6 cups water
- 1 teaspoon kosher salt
- 1 pound frozen boneless, skinless chicken tenders
- 3 celery ribs roughly chopped
- 1 medium yellow onion about 1 cup, chopped
- 1.5 cups long-grain white rice
- 10.5 oz condensed cream of chicken soup
- freshly ground black pepper optional
Instructions
- In a large pot, combine water, kosher salt, chicken tenders, chopped celery, and chopped onion. Bring to a boil over medium-high heat.
- Reduce heat to low and simmer until chicken is cooked through and tender, about 20 minutes.
- Remove chicken from the pot and shred using two forks. Return shredded chicken to the pot.
- Add long-grain white rice and condensed cream of chicken soup to the pot. Stir to combine.
- Cover and cook over low heat until rice is tender and liquid is absorbed, about 25 minutes. Stir occasionally to prevent sticking.
- Season with freshly ground black pepper to taste. Serve warm.
Notes
Feel free to customize this dish by adding vegetables like broccoli or carrots, using chicken thighs instead of tenders, or incorporating herbs such as thyme or parsley for added flavor.
