Ingredients:
2 chicken breast halves, cut in bite sized pieces
1/2 cup finely chopped onions
1/3 cup finely chopped green peppers
1 (4 ounce) cans sliced mushrooms ( drained)
2 teaspoons seasoning salt
1 teaspoon black pepper
1 (10 3/4 ounce) cans 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:
In a medium sized pan over medium heat, boil water. Add rice; remove from heat and cover for 5 minutes.
In medium-sized skillet over medium heat, melt half of margarine.
Add green peppers, onions, and mushrooms. Saute until desired tenderness; remove from skillet.
In same skillet, melt rest of margarine. Add chicken; sprinkle with seasoned salt and pepper. Saute chicken until no longer pink.
Return vegetables to skillet.
In a small bowl mix together soup and milk, blending well. Pour over chicken mixture.
Simmer over low to medium heat until heated through. Serve over rice.
Servings: 4
Time preparation: 10 min.
Time total: 30 min.