Skillet Chicken with Spinach, Mushrooms, and Rice

Contributed by: Adventures in Freeze Drying

This recipe will fill 1 medium tray*

Directions:

1. Preheat oven to 375℉
2. Season the chicken breasts with a little bit of salt and pepper, and then on the stove in a dutch oven or oven proof skillet brown the chicken breasts on both sides. Use a little bit of chicken broth to help keep them from sticking to the pan, remove from the pan. 
3. Place the onion, garlic, and mushrooms, and the seasonings in the pan and cook until tender, then add the spinach and cook just until wilted. 
4. Add rice, 2 Cups of chicken broth, and seasonings to the pan and stir to combine. Add the chicken breasts on top. 
5. Bake for 30-35 minutes or until the chicken is done. 
6. Let the food cool, then chop the chicken breasts into bite size pieces. Add chicken back to the rice mixture and mix well. 
7. Spread out on a freeze drying tray, add dividers in the 4 serving configuration. 
8. Freeze Dry
9. Store Appropriately (See Tips and Tricks for storage help)

Cycle Time:

24 hours

Rehydration:

Add hot water a little at a time, and let sit until the meal is rehydrated without standing water.

* Extra Large Tray = 15 Cups/Tray   Large Tray = 8 Cups/tray   Medium = 6 Cups/Tray   Small = 4 Cups/Tray Cycle times & rehydration for reference only. Your results may vary.