|¾ pounds||Boneless; skinless chicken (up to)|
|2 tablespoons||Butter or margarine|
|1 pack||(5.2-oz) Uncle Ben's long grain & wild rice chicken stock sauce with vegetables|
|1 cup||Frozen broccoli cuts; thawed|
Cut chicken into bite-size pieces. Melt butter in 10-inch skillet over medium heat. Add chicken and cook, stirring frequently, until firm and white. Sprinkle salt over chicken. Add water and contents of rice and seasoning packets. Bring to a boil. Reduce heat, cover and simmer 5 minutes. Stir in broccoli. Remove from heat. Cover and let stand 5 minutes, or until desired consistency. Makes 4 servings.
FROM "SIMPLY DELICIOUS", RECIPES UNCLE BEN'S WILD RICE
From a collection of my mother's (Judy Hosey) recipe box which contained lots of her favorite recipes, clippings, etc. Downloaded from Glen's MM Recipe Archive, .
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