Kurpuis Family Recipes

Leanna’s Chicken and Rice

Ingredients

• 2 Rotisserie chickens, shredded really tiny
• 2 cups wild rice
• 2 cups brown rice
• 2 cups white rice
• 3 boxes no-salt chicken broth
• 2 spoons of better than bullion
• 8 cups water
• 4 cubes butter
• 1/2 container of Italian seasoning
• 1 tbsp pepper
• 1 tbsp Johnny’s garlic spread seasoning
• 1 tbsp no-salt seasoning
• 1 tbsp Trader Joe’s 21 seasoning salute
• 1 tbsp dried cilantro
• 1 tbsp dill seasoning
• 1 tbsp onion powder
• 1 tbsp allspice
• 2 family sized cans of cream of chicken
• 2-3 cups whole milk (or half and half)
• 1 container of 4-cheese Italian blend cheese
• 1 container of parmesan cheese

Directions

• Shred chicken into tiny pieces. Pour chicken drippings from container into large stock pot
• Add in all 3 rices, chicken broth, better than bullion, water, 2 cubes butter and all seasonings
• Let cook for 1.5 hours or so until the broth is basically gone and texture seems right
• When done, add cream of chicken, whole milk/half and half, 1 cube of butter, a couple tsps of each of the seasonings to taste and mix well
• When texture seems right, add the mix into a pan. For the rest of the mix, put in freezer bags and freeze (to reheat, let thaw for 4 hours, then put in pan and do following steps)
• In the pan add cheeses and 1 cube of sliced butter all over top of pan
• Cook at 350 degrees for 2-2.5 hours until browned on top

tags: nostalgic