Things You’ll Need:
* Rice A Roni Pilaf
* 1 pound Boneless chicken Breast (cut into pieces)
* Mushrooms (as much as you want) sliced
* 1 Jar chicken gravy
* 1 Tablespoon of chicken bullion powder
* 1/2 stick of butter
* 1 teaspoon onion powder
* 3 tablespoons grated parmesan cheese
* 1/4 teaspoon garlic powder
* 1 teaspoon ground black pepper
* 1 Large skillet
* 1 Small skillet
* 1 medium cook pot
* 1 small cook pot
* 1 Large spoon
* 1 Cutting knife
* Measuring spoons
Take the chicken breast and boil them into a medium pot of water, just enough water to cover the chicken. Then add a teaspoon of salt, let it come to a boil then lower the temperature to medium and cook for 30 minutes.
After about 20 minutes later before the chicken is done, take the Rice a Roni pilaf and the large skillet, follow the directions on the box for the rice.
Once you have it to simmer add the parmesan grated cheese, garlic powder and pepper. Mix the ingredients together and cover.
While the rice is cooking take the smaller skillet add 1/4 stick of butter and melt on medium low heat.
Once melted add the mushrooms, more butter may be needed if adding more than an average amount of mushrooms.
Then add onion powder mix and turn the heat to low until done and set it to the side.
Check the chicken if it’s done, pour it into a strainer and rinse the chicken with cold water and then strip it with your fingers back into the medium pot.
Take the chicken gravy and heat it up in a small pot on medium temperature, take a chicken bullion and mix it with 1/2 cup of boiling water and add it to the gravy and stir until the gravy is hot.
Last, take the chicken gravy, chicken and mushrooms and mix them together in with the rice. Mix them together and turn off the heat and it’s done. Sprinkle alight layer (1 tablespoon) of parmesan and serve.
Tips & Warnings
* Add a little more or less of the ingredients according to your taste.
* Check for allergies