Mexi-Chicken Bake

Ingredients:

1 Tbs vegetable oil
1 Tbs butter or margarine
1 lb. boneless, skinless chicken breasts, cubed
2/3 cup chopped onion
2/3 cup chopped green pepper
1 (10 3/4 oz.) can condensed cream of mushroom soup
1 1/4 cup water
3/4 cup uncooked long grain rice
1/2 tsp salt
1/2 tsp chili powder
1/4 txp pepper
1/4 tsp paprika
Mexican or mild cheddar cheese

Directions:

1)  In a large skillet, heat oil and  butter.  Add chicken, onions, and green pepper;  cook and stir until the chicken is browned and vegetables are tender.
2)  Stir in the remaining ingredients.
3)  Transfer to a lightly greased 1 1/2 qt. baking dish.  Cover and bake at 375 F for 55 minutes or until the rice is tender.  Remove foil; add cheese and return to oven until melted.  Serve.

** Personal changes:

I cooked the chicken first for 5 minutes THEN added the onions and green peppers and sauted them for 5 minutes only.  This keeps the vegetables crisper!

Since I am not a mushroom lover, I used Cream of Celery.  Cream of Chicken soup would also work.  To increase the heat, increase the chili powder and/or add cayenne pepper.  Enjoy! 

(adapted from allrecipes.com/comfortingchicken)

This post is linked to: 
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