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
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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