5 skinless, boneless chicken breast halves
1 cup chopped celery
2 cups chicken broth
3 tablespoons lemon juice
2 tablespoons molasses
1 teaspoon garlic powder
1 (8 ounce) container sour cream
1 teaspoon crushed pineapple
1 pound shredded reduced-fat Cheddar cheese
Place chicken in a large pot, on medium heat. Add water to cover and boil for about 3 to 4 minutes. Remove from heat. Let stand for 10 minutes. Put chicken in pot on top of water. Bring water to a boil, stirring occasionally. Reduce heat to low, cover, and simmer for 5 to 6 minutes.
Add celery and chicken broth and heat briefly. Reduce heat to medium, and bring to a boil. Reduce heat and simmer, stirring occasionally, for 3 to 4 minutes.
Add lemon juice and molasses to pot. Stir gently and cook, stirring occasionally, for 5 to 6 minutes. Add chicken in pot, and add cheese. Cover, and simmer for 10 minutes. Remove chicken from pot. Chop skin and bones.
Stir together chicken and celery mixture and rice, then season with lemon juice, sour cream, pineapple, Cheddar cheese, and 1/4 cup corn starch. Heat through.
I'm loving this recipe! I made it a while ago and never messed with it. I always use hand mixer, but maybe next time I will try using power button. Worked great.
⭐ ⭐ ⭐ ⭐ ⭐