Monday, May 16, 2011

Mexi-Chicken Bake



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

This post is linked to: 
This Week's Cravings      Hunk of Meat Monday      Delectable Tuesday      Totally Tasty Tuesday      Tempt My Tummy Tuesdays      Tasty Tuesdays      Tuesdays at the Table      Tasty Tuesday      Tuesday Night Supper Club      Slightly Indulgent Tuesday      Dr. Laura's Tasty Tuesday      Hearth and Soul Hop, What's Cooking Wednesday      What's for Dinner?      Foodie Wednesday      Real Food Wednesday      What's On the Menu Wednesday      What's Cooking Wednesday      Full Plate Thursday      Fun with Food Friday      Tuesday Tantalizing Taste      Sweets for a Saturday



  1. Hi Ellen, I am Jeanne or JaaBee from over at A Country Life with JaaBee. I am a mom but to 2 adult men who have each blessed me with a grandchild, one girl, one boy. I love to sew, make and quilt quilts. I too am married to my best friend just making the 28 year milestone with him just last month. I found you on Not So Moody Monday Blog Hop. Come on over and join me at


  2. I just gave you an award...come see!

  3. Say, thats a nice dinner. I hope the chili powder contains cumin, if not the addition of it would be perfect.

    Thank You.

  4. That meal looks so yummy, I feel like I cook the same set of meals everyweek u know, this meal is different and my family would really enjoy it so i think ill be giving it a try:)

    Roe from

  5. yum! this looks fabulous! stopping by from Tasty Tuesday!

  6. Stopping by from HHH. This looks so delicious!

  7. Anthony... Cumin would be a great addition! Thanks for the suggestion. ~ Ellen

  8. Mmm. That looks delicious - you take some gorgeous pictures too! Definitely going to have to try making it as soon as I get home - my brothers will love it! :D

  9. Hi Ellen, I love that you used a Mexican flavor for this dish but the ingredients were not typically mexican, and containing beans or tomatoes but were lighter in nature. I do love a white chicken chili and this reminds me a bit of that. Super yummy looking! Thanks for sharing this on the hearth and soul hop, but could you do us a favor and change the link from the hop hub to the host where you linked up because the hop hub is not running at this time. Thanks! All the best, Alex


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If you do not wish to sign-in, please email me your comments and I will post them. Due to too many spam comments, I have chosen to close the comments to anonymous users. Thank you for understanding. ~ Ellen

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