Oriental Chicken and Rice
4 Chicken Leg Quarters
1 medium onion quartered
2 medium carrots cut in half
2 stalks celery cut in half
4 quarts water
1 box Chicken Rice A Roni family size
2 tablespoons butter
1 tablespoon Sesame oil
3 ½ cups reserved chicken broth
4 cloves garlic minced
2 tablespoons soy sauce
1 can cream of chicken soup
1 can French cut green beans drained
2 cans sliced water chestnuts drained
Place chicken quarters, onion, carrots and celery in 12” deep Dutch Oven. Cover with water and bring to boil. Cover and reduce heat to medium and cook until chicken is fork tender. Remove chicken quarters from stock and set aside to allow to cool. Strain vegetables from stock and reserve stock. In same pot over medium high heat melt butter, add sesame oil; stir in Rice a Roni and garlic and sauté rice until brown. Add 3 ½ cups reserved chicken broth, soy sauce and seasoning packet, stir well. Bring to boil then cover and reduce to medium heat and cook for 15-20 minutes or until rice is tender and liquid has been absorbed. Debone chicken and tear into bite size pieces. Stir in cream of chicken soup, French cut green beans, sliced water chestnuts and chicken. Allow to heat through over medium low heat. Garnish with rice noodles and sliced green onions.