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"Big Pot" Chicken Bog

Main item: 8-12 chicken breast halves, boned and skinned & then covered with water and boiled until well done & then chopped into small pieces.

  • two (2) big (49 1/2 ounce) cans of chicken broth.
  • 6 cups uncooked rice.
  • a jar of mushroom pieces; two chopped onions.

Spices and taste enhancers:

  • tablespoon of salt.

Process: Add all together and cook in chicken broth on medium to medium-high stove-top heat until the rice is done. Refrigerate until the day to be served. When time to prepare, add lots water & heat back up for serving

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(posted 2017)