Cheesy Chicken and Corn

Cheesy Chicken and Corn
  • 2 cups instant rice
  • 1⁄4 cup freeze-dried corn
  • 3 Tbsp cheese sauce powder
  • 2 tsp dried chives
  • 1⁄2 tsp dried thyme
  • 1⁄4 tsp dried garlic
  • 1⁄4 tsp ground black pepper
  • 7 ounce pouch chicken breast
  • 1 Tbsp olive oil or 1 packet

In a quart freezer or sandwich bag pack the dry ingredients. Pack the chicken and oil with the bag.

FBC method:

Add chicken, oil and 2¼ cups near boiling water. Stir well, seal tightly and put in a cozy for 15 minutes.

Stir again.

Insulated mug method:

Add chicken, oil and 2¼ cups boiling water to the dry ingredients in a large insulated mug. Stir well, cover tightly and let sit for 15 minutes. Stir again.

Serves 2.
Cheese sauce powder is similar to what comes in Mac n’ Cheese boxes but is creamier. It can be found in some grocery stores and online. You can use fresh cheese as well, 1 to 2 ounces, diced up and added with the hot water.