Rice cooker recipe
1 boneless skinless chicken breast, sliced 1/4-inch thick
2 ribs celery, cut in 1-inch pieces
1/2 cup sliced mushrooms
1 1/2 cups hearty chicken stock
2 cups medium egg noodles
1/2 cup shredded cheddar cheese
2 tbs grated parmesan or romano cheese
1/2 cup cream
1 tbs butter
flour for dusting chicken slices
Pound sliced chicken to tenderize--just put under the blade of a thick knife or cleaver and give it a good hit.
Melt the butter in the rice cooker, dust chicken slices with flour. Add chicken to rice cooker and switch to cook to brown.
Add the mushrooms, celery and onion. Saute for 2-3 minutes. Add stock, close lid on rice cooker and cook for 10 min. Add the uncooked noodles and cook for 7-12 min or until liquid is reduced by at least 1/2, preferrably 3/4 reduced.
Add cream and cheeses; stir and switch to keep warm until cheddar cheese is melted.
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