Creamy Chicken and Mushroom Rice
- 1 cup instant rice, white or brown
- 5 Tbsp dry cream of mushroom soup mix
- 2 Tbsp shelf-stable Parmesan cheese (the green can kind)
- 3-ounce can of chicken breast, with pull-top
Bring 1¼ cups water to a near boil, add to rice bag along with chicken and broth, stirring. Seal tightly and put in a FBC cozy, let sit for 10 to 15 minutes. Cuff bag down, stir well.
Insulated Mug Method:
Bring 1¼ cups water to boil, add it to an insulated mug with chicken and broth and dry ingredients, stir and cover. Let sit for 10 minutes, stir well.
One Pot Method:
Bring 1¼ cups water to boil in a pot, add in chicken with broth and rice mixture. Take off heat, cover tightly and let sit for 10 minutes. In cooler temperatures or at altitude, use a pot cozy. Stir well.