Cheesy Chicken Rice
1 Rotisserie Chicken – shredded
2 Tbsp Olive Oil
1 Medium Onion – diced
3 Ribs of Celery – diced
3 Carrots – diced
3 – 4 Cloves Garlic – minced
1 tsp Italian Seasoning
1/2 tsp Basil
1 tsp Paprika
1/2 tsp Red Pepper
1 tsp Salt
1/2 tsp Pepper
1/3 C Fresh Parsley – chopped
4 C Chicken Broth/Stock
2 C Rice
2 C Shredded Cheese
In a large skillet heat oil over medium heat, add onions and saute for 2 – 3 minutes, add celery and
carrot, cooking until onions and celery start to soften. Season with salt & pepper. Stir in garlic. Add
italian seasoning, basil, paprika & red pepper. Mix until well combined. Stir in rotisserie chicken and rice, stirring
until well incorporated. Pour in the chicken broth. Cover and simmer on low to medium heat for 15 – 20 minutes
or until the rice is tender.
Turn off heat and stir in the parsley and top with shredded cheese, cover and allow cheese to melt. Maybe 5 – 10 minutes.
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