Creamy Chicken-Rice Chowder
Ingredients:
- 3 pounds boneless, skinless chicken thighs
- 1/2 tsp dried thyme
- 1/2 tsp pepper
- 1/4 cup all-purpose flour
- 3 - 14 1/2 oz. cans chicken broth
- 1 - 16 oz. package frozen mixed vegetables, thawed
- 1 1/2 cups uncooked quick-cooking rice
- 1 - 16 oz. package process cheese product, cubed
Preparation:
Cut chicken into cubes, and sprinkle with thyme and pepper. Brown chicken in a Dutch oven coated with vegetable cooking spray over medium-high heat.
Whisk together flour and 1 can broth; add flour mixture, remaining 2 cans broth, and vegetables to chicken mixture. Bring to a boil; stir in rice. Cover, reduce heat, and simmer 5 minutes. Reduce heat; add cheese, stirring until melted.
Makes: 11 cupsSource:
Submitted by: Recipe Group Member
Date:
