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Prep Time: 20 Minutes Cook Time: 20 Minutes |
Ready In: 40 Minutes Servings: 4 |
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Rice topped with creamy sauce, lots of veggies, and crunchy noodles make this a quick and easy bust still great anytime meal! Ingredients:
1 tablespoon olive oil |
4 skinless, boneless chicken breast halves, cut into small cubes |
1/2 cup chicken broth |
1 (10.75 ounce) can cream of mushroom soup |
1 teaspoon dried basil |
1 teaspoon dried parsley |
4 cups cooked rice |
1 cup chopped pineapple |
1 cup chopped green bell pepper |
1 cup shredded cheddar cheese |
1 cup chopped fresh tomatoes |
1 cup chow mein noodles |
1/2 cup toasted sliced almonds |
1/2 cup chopped green onions |
1/2 cup shredded coconut |
Directions:
1. Heat olive oil in a skillet over medium heat; cook and stir chicken in the hot oil until no longer pink in the center, 5 to 7 minutes. Add chicken broth; simmer until slightly reduced, about 5 minutes. Mix cream of mushroom soup, basil, and parsley into chicken mixture until smooth; cook until warmed, about 5 minutes. Transfer chicken sauce to a small bowl.
2. Spread cooked rice onto a serving platter; top with chicken sauce. Layer pineapple, green bell pepper, Cheddar cheese, tomatoes, chow mein noodles, almonds, green onions, and coconut, respectively, onto chicken sauce.
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