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From Tunisha (USA)
Serves 4
Ingredients:
- 2 pounds of boneless and
skinless chicken (breasts or thighs)
- Seasoning salt, garlic
salt, pepper
- 6 cups of instant rice
- 2 cans cream of mushroom
soup1/2 onion chopped
- 1/2 sliced bell pepper
- 1.5 cup of chopped mushrooms
- Butter, margerine or Pam
(cooking oil spray)
- 1.5 cans milk
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here for some common metric conversions
Directions:
Season and bake chicken
30-45 minutes. Chop onions and mushrooms; cut up bell pepper. Cut chicken into
cubes; set aside. In skillet, sautee onions, bell pepper and mushrooms until soft;
set aside. Put on instant rice. Follow box directions. In saucepan, mix both cans
of soup with 1.5 cans of milk. Heat, until boiling; remove from heat. Stir in
chicken and sauteed vegetables. Spoon over rice. Serve.
Prep Time: 20 minutes
Cooking Time: 45 minutes
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