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Ingredients:
- 1 (14.5-ounce) can chicken broth
- 1 (10-ounce) package stouffer's welsh rarebit, defrosted according to package directions
- 1 pound boneless, skinless chicken breast, cooked and diced
- 2 cups instant rice
- 2 cups frozen peas and carrots, thawed
- 1/4 cup sliced green onions
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Directions:
Place broth in skillet and bring to a boil. Add Welsh rarebit, chicken, rice, peas and carrots, and green onions. Reduce heat to low; cook for 5 minutes. Turn off heat; let stand for 2 to 3 minutes. Stir and serve.
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