Ingredients
- 2 cups water( use same amount of chicken broth if you want more flavor)
- 2 cups dry instant rice
- 1/3 cup butter (or margarine)
- 8 ounces chicken breasts, cut into bite sized pieces
- 1/2 cup finely chopped onion
- 1/3 cup finely chopped green bell pepper(or use what ever color you like)
- 1 can (4 ounce) sliced mushrooms (drained)
- 2 teaspoons salt (seasoning salt)
- 1 teaspoon ground black pepper
- 1 can (10 3/4 ounce) condensed cream of chicken soup, undiluted
- 3/4 cup milk
How to Make
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Step 1: In a medium sized pan over medium heat, boil water. Add rice; remove from heat and cover for 5 minutes.
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Step 2: In medium-sized skillet over medium heat, melt half of margarine.
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Step 3: Add green peppers, onions, and mushrooms. Sauté until desired tenderness; remove from skillet.
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Step 4: In same skillet, melt rest of margarine. Add chicken; sprinkle with seasoned salt and pepper. Sauté chicken until no longer pink.
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Step 5: Return vegetables to skillet.
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Step 6: In a small bowl mix together soup and milk, blending well. Pour over chicken mixture.
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Step 7: Simmer over low to medium heat until heated through. Serve over rice.
We hope you enjoy this recipe!
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