by Molly Jo Realy @MollyJoRealy

Now that we’re in October and starting the “Busy Season”, this month’s recipes will center on those quick and easy, good for you meals that my family loves. All are five ingredients or less, making them inexpensive as well.

This first recipe came about years ago when my car was in the shop, I had few groceries in the shop, and a hungry daughter (not to mention self). I had to make do with what I had. It turned out so well, it became a favorite.

What I love about this, is that it’s so basic, you can change it up however you like. Add a little soy sauce and chow mien noodles for an Asian flare. Or spoon it over potatoes for something more homey. Add vegetables to the dish, or on the side. However you serve it, it’s sure to be a winner.


2 Cans – Cream of Chicken soup, undiluted
1 can (12 oz.) chunk chicken
2 cups white rice

Prepare rice on stove. In separate sauce pan, combine soup and chicken and warm on low until heated through. Once rice is cooked, serve sauce over rice.

It’s that easy, and that delicious! Enjoy.

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Lessons Learned (October 4, 2011)
Sweeten my tea and share: