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Chicken Casserole

Published on Nov 21, 2015

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PRESENTATION OUTLINE

1.

UTENSILS

Photo by Robert S. Donovan
2.

1 FRYING PAN

Photo by waferboard
3.

1 WOODENSPOON

Photo by bhollar
4.

Untitled Slide

5.

Untitled Slide

6.

SHARPE KNIFE

Photo by Peter
7.

1 MEDIUM SAUCEPAN

Photo by butkaj.com
8.

1 COLLANDER

Photo by afagen
9.

Untitled Slide

10.

1 CUP OF RICE

Photo by cookbookman17
11.

1 CHICKEN BREAST

Photo by I Believe I Can Fry
12.

1 CUP MIXED FROZEN VEGETABLES

Photo by Team Ramsey
13.

2 T VEG OIL

Photo by cottonseedoil
14.

1 TEASPOON CHICKEN STOCK POWDER

MIXED WITH 1 CUP OF WATER
Photo by beautyredefined
15.

1 TEASPOON DRIED HERBS

Photo by JenWaller
16.

1/2 CAN OF CONDENSED CHICKEN SOUP

Photo by Ennor
17.

Untitled Slide

18.

CHOP CHICKEN IN SMALL CUBES

Photo by Randomskk
19.

PUT A POT OF WATER ON THE STOVE TO BOIL

Photo by butkaj.com
20.

HEAT OIL IN FRYING PAN ON MEDIUM HEAT

Photo by waferboard
21.

ADD CHICKEN COOK UNTIL BROWN

Photo by TimmyGUNZ
22.

ADD CHICKEN STOCK

Photo by jbhalper
23.

ADD SOUP MIX

Photo by Ennor
24.

ADD MIXED HERBS

Photo by JenWaller
25.

ADD FROZEN VEGETABLES

Photo by Team Ramsey
26.

BRING TO A SIMMER AND COOK FOR 20 MINUTES

Photo by mytoenailcameoff
27.

ADD RICE TO BOILING WATER AND COOK

AS DIRECTED ON THE PACKET
Photo by IRRI Images
28.

DRAIN RICE

Photo by afagen
29.

PUT RICE IN A BOWL WITH CHICKEN CASSEROLE ONTOP

TO SEVRE - WASH YOUR DIHES AND ENJOY
Photo by Dirigentens

Camilla West