In a large skillet over medium-high heat, add the butter and once melted add the onion, carrots and celery. Stirring occasionally, allow the vegetable to sauté for 5-8 minutes until they start to soften then add minced garlic and allow to sauté for an additional 45 seconds.

Add the chicken broth to the skillet and allow to come to a boil. Once boiling add the chicken pieces and season with garlic powder, onion powder, salt & pepper. Allow the chicken and vegetable to boil for 10-15 minutes until the chicken is thoroughly cooked and the vegetables are soft.

Add the Minute Rice, cream of mushroom, and cream of chicken. Stir until well combined and bring back to a boil. Allow rice to boil for 1-2 minutes then turn off heat, cover with a lid and allow it to set for 10-15 minutes to absorb excess broth and finish cooking. Serve & enjoy!