Chicken Covered In Cream Of Chicken |
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Prep Time: 0 Minutes Cook Time: 70 Minutes |
Ready In: 70 Minutes Servings: 23 |
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this dish gives chicken a whole new meaning. Goes absolutely wonderfully with a loaded baked potato and good old fashioned green beans 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 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 cream of chicken soup |
Directions:
1. 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
2. put the chicken breasts in a seperate 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..
3. 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
4. while rice is still sitting...add the sautee'd vegetables to the rice and stir them in
5. then add 1 can of cream of chicken soup to the chicken breasts and cook until hot
6. 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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