Don't Know What to Call This Chicken Recipe |
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Prep Time: 10 Minutes Cook Time: 10 Minutes |
Ready In: 20 Minutes Servings: 4 |
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It's sort of like a basic chicken and rice dish, but I added a few other things. Everyone that I have served it to likes it. Feel free to add more seasoning or take away what you don't like. It's easier than it looks. Ingredients:
2 chicken breast halves, cut in bite sized pieces |
1/2 cup finely chopped onion |
1/3 cup finely chopped green pepper |
1 (4 ounce) can sliced mushrooms (drained) |
2 teaspoons seasoning salt |
1 teaspoon black pepper |
1 (10 3/4 ounce) can cream of chicken soup |
3/4 cup milk |
1/3 cup butter (chef's choice) or 1/3 cup margarine (chef's choice) |
2 cups uncooked instant rice |
2 cups water |
Directions:
1. In a medium sized pan over medium heat, boil water. Add rice; remove from heat and cover for 5 minutes.
2. In medium-sized skillet over medium heat, melt half of margarine.
3. Add green peppers, onions, and mushrooms. Sauté until desired tenderness; remove from skillet.
4. In same skillet, melt rest of margarine. Add chicken; sprinkle with seasoned salt and pepper. Sauté chicken until no longer pink.
5. Return vegetables to skillet.
6. In a small bowl mix together soup and milk, blending well. Pour over chicken mixture.
7. Simmer over low to medium heat until heated through. Serve over rice.
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