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Prep Time: 15 Minutes Cook Time: 55 Minutes |
Ready In: 70 Minutes Servings: 4 |
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When you don't need to cook for a whole crew, try this smaller sized casserole that feeds just a few. The saucy combination of chicken and rice is one of our favorite suppers, assures Edna Thomas of Warsaw, Indiana. Ingredients:
1 pound boneless skinless chicken breasts, cut into cubes |
1/2 cup finely chopped onion |
1/2 cup finely chopped green pepper |
1 tablespoon canola oil |
1 tablespoon butter |
1 can (10-3/4 ounces) condensed cream of mushroom soup, undiluted |
1 cup water |
3/4 cup uncooked long grain rice |
1/2 teaspoon salt |
1/2 teaspoon chili powder |
1/4 teaspoon pepper |
1/4 teaspoon paprika |
Directions:
1. In a large skillet, cook the chicken, onion and green pepper in oil and butter until chicken is no longer pink and vegetables are tender. Stir in the remaining ingredients.
2. Transfer to a lightly greased 1-1/2-qt. baking dish. Cover and bake at 375° for 55-60 minutes or until bubbly and rice is tender. Yield: 4 servings.
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