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Prep Time: 15 Minutes Cook Time: 15 Minutes |
Ready In: 30 Minutes Servings: 4 |
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I love this stuff. I first ate it at a mother-daughter banquet at church. I was hooked, so I had to have the recipe. Thanks Beverly! I have also eaten this over biscuits. Yummy. Ingredients:
1 lb boneless skinless chicken breast (about 3) |
2 tablespoons butter or 2 tablespoons margarine |
1 (12 ounce) jar home-style chicken gravy or 1 (7/8 ounce) packet home-style white gravy mix |
1 (10 ounce) package frozen green peas |
1 cup milk |
1 (4 1/2 ounce) jar sliced mushrooms or 1 (4 ounce) can mushroom stems and pieces |
1/2 teaspoon salt |
1/4 teaspoon pepper |
1 1/2 cups instant rice |
1 (4 ounce) jar pimiento, pieces well-drained |
Directions:
1. Cook and stir chicken in hot butter on low to medium heat in a large skillet until lightly browned and fork tender.
2. Add gravy (if using gravy mix in package, make before adding to skillet).
3. Add peas, milk, mushrooms, salt and pepper; bring to a boil.
4. Reduce heat; cover and simmer 2 minutes.
5. Bring back to a full boil; stir in rice and pimiento.
6. Cover, remove from heat and let stand 5 minutes.
7. Fluff with fork and serve hot.
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