1 pound boneless, skinless chicken breasts (2 cups cooked)
1 tablespoon vegetable oil
2 cups sliced, fresh mushrooms
2 teaspoons all-purpose flour
2/3 cup water
Orange juice concentrate to taste (I used 2 tablespoons)
1/2 cup thinly sliced green onion bulbs (without greens)
2 chicken bouillon cubes
1 (11-ounce) can mandarin orange sections, drained
1 cup uncooked long-grain rice
Cut chicken into 1-inch chunks with kitchen scissors or knife. Heat oil in large skillet; add chicken and cook on medium-high until browned on both sides. Remove and set aside. In the same skillet, cook mushrooms over medium high, stirring constantly. Sprinkle flour over mushrooms, stirring quickly to combine. Gradually stir in water, orange juice concentrate, green onions and bouillon cubes. Stirring constantly, bring to a boil. Reduce heat, add chicken and let simmer 3 to 4 minutes.
Cool and freeze. To serve, thaw chicken mixture and cook rice according to package directions. Heat chicken mixture in a saucepan until bubbly, stir in drained orange segments and heat through. Combine with cooked rice and serve.
Contributed by - Angela S.
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