Ingredients
- You will need:
- My Mom gave me this recipe years ago, I don't know where she got it, but it's really good and wanted to try in the Ninja.
- The square pan that comes with the Ninja, sprayed lightly with Pam
- 4 to 6 boneless chicken breast or cutlets, cubed
- 10 1/2 to 12 oz. instant rice
- 1 packet onion soup mix
- 1 10 3/4 oz can mushroom soup
- 1 10 3/4 oz can celery soup
- 1 soup can of milk (whatever kind you like)
- 1 stick of butter melted
Preparation
Step 1
Mix all ingredients, except chicken, and only 1/2 of the onion soup mix, with a large spoon until well blended.
Mix in chunks of chicken.
Pour all into metal pan ( it actually turns out better in a metal pan) and sprinkle the other half of the onion soup packet evenly on top of mixture.
Cover metal pan tightly with foil.
Pour 2 C water into bottom of Ninja pot.
Place rack in pot and metal pan on top of rack. "Put the lid on it" and I did cover the vent with my Ove Glove for the first 1/2 hour only.
Turn to oven setting at 350 and bake for 1 1/2 hours.
Add another 2 C water to Ninja pot after each 1/2 hour
Do not peek under the foil! You will cause the cooking time to vary.
The rice browns and becomes a bit crispy when baked in the regular oven but does taste good in Ninja.