One-Pot Chicken & Rice
by: Kay Hodges
6 boneless, skinless chicken breasts
2 tsp canola oil
1 cup uncooked long grain rice
1 large onion, sliced
1 large green pepper, sliced
1 can Cream of Chicken soup
1 14 oz can diced tomatoes, undrained
1 1/2 cup water
Directions: In a dutch oven, brown chicken breasts in oil on both sides; remove and set asied. Place rice and vegetables in dutch oven; top with chicken breasts. In a bowl, combine the soup, tomatoes and water; pour over chicken. Cover and bake at 350 degrees for 1 hour or until chicken is cooked through and rice is tender. Serves 6
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