This is even really good when you are serving a larger crowd. When it’s just me and my husband and daughter, I leave the extra veggies out because they like everything plain…super boring I know. But, when I finally outweigh them for dinner parties, I get to throw all that extra yummy goodness in. It’s fancy enough to present to guests, but easy enough to make after work on a busy week day. It’s always a huge hit whenever I prepare it. Check out what they are saying about this recipe over at Group Recipes:
“This dish gives chicken a whole new meaning. Goes absolutely wonderfully with a loaded baked potato and good old fashioned green beans.”
Rice, mashed potatoes, baked potatoes, I have even served this with buttered noodles. It’s always good, no matter what you pair it with.
Ingredients
1 small clove of garlic (finely chopped)
1/2 cup of onion (chopped)
1/2 cup of green pepper (chopped)
2 tbsp. of butter
salt/pepper (optional)
tsp. of McCormick’s Italian seasoning (optional)
2-3 boneless/skinless chicken breasts
season chicken with:
salt/pepper (optional)
2-3 tsp. of garlic powder (optional) (depends on how many breasts u decide to cook)
2-3 tsp. of chicken seasoning (optional) (depends on how many breasts u decide to cook)
2 tbsp extra virgin olive oil
1 cup of white Minute Rice
1 cup of water
can of Campbell’s cream of chicken soup
Instructions
preparation instructions: finely chop the garlic clove, the onion, and the green pepper….put 2 tbsp. of butter into the pan, let melt, when butter has melted, add the chopped ingredients, the salt/pepper, and the Italian seasoning, sautee’ on low heat…cook until soft
put the chicken breasts in a separate pan with the 2 tbsp. of extra virgin olive oil….let cook on med/high heat for about 10-15 minutes…turning the chicken over frequently to keep from burning ..add salt/pepper, 2-3 tsp. of garlic powder, and 2-3 tsp. of chicken seasoning,then turn the heat down to medium and cook chicken until done..
when the chicken is almost done bring 1 cup of water to a boil in different pot…while boiling add the 1 cup of rice….take the rice off the stove and let sit for 5 minutes
while rice is still sitting…add the sautee’d vegetables to the rice and stir them in
then add 1 can of cream of chicken soup to the chicken breasts and cook until hot
place the chicken over the rice and pour the cream of chicken soup (whatever is left in the pan) over top the rice and serve
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Quick Tip: Toss in a few mushrooms to really boost the flavor.
Thanks again to Group Recipes for this delicious recipe.