CHICKEN RICE & VERMICELLI

Make according to package then add 1 1/2 to 2 cups cubed chicken (heated)
Stir and enjoy!



CHICKEN CURRY SALAD Printed from COOKS.COM  

9 chicken legs
3 celery stalks, diced
1 lb. red seedless grapes, sliced
1 c. light mayonnaise
2 tbsp. sweet-hot mustard
2 tsp. curry powder
1 pkg. chicken flavored rice with vermicelli 

Boil chicken until fully cooked. Debone and skin; set meat aside in a bowl. Prepare and add celery and grapes. Add mayonnaise, mustard, and curry powder. Chill at least 15 minutes. Prepare rice according to package. Serve chicken over cooled rice. Serves 4.




OPEN - FACED CHICKEN AND RICE MELTS  Printed from COOKS.COM 

1 pkg. (6.5 oz.) chicken flavor saute style rice & vermicelli
2 1/4 c. water
2 c. shredded cooked chicken
4 flour tortillas (8" size)
4 slices lite American cheese
Dash dried red pepper flakes, optional

  In medium sized saucepan over high heat, combine rice mix and water; bring to a boil. Reduce heat to low; simmer, uncovered 9 minutes, stirring occasionally. Stir in chicken; cook until heated through.  Preheat broiler. On broiler pan or cookie sheet, arrange tortillas; top each with 1 cup rice mixture and 1 slice cheese. Sprinkle with red pepper. Broil 1 minute or until cheese is melted. 

Per serving: About 485 calories, 33 grams protein. 60 grams carbohydrates. 12 grams fat. 74 mg cholesterol. 1310 mg sodium