2 cans stater brothers 98% fat free condensed mushroom soup |
2-1/2 cups water |
garlic powder to taste-between 1/4 teas or more-or use fresh |
1-1/3 cups of uncooked long grain white rice |
1 cup or more of tri-color sweet bell peppers, cut into julienne strips |
8 skinless boneless chicken breasts, depending on how many you're serving and how much chicken you want |
i took the chicken and cut it into 2 inch slices with my kitchen shears-only used to cut meat. from germany-they're great |
i mix the soup concentrate and the rice together and gradually work the water in and other ingredients. that way the rice will cook nice and even. |
i sprayed the top of the chicken with wolfgang puck's olive oil cooking spray and then put emerille la'gasse's chicken rub on top of the chicken. it has a great flavor to it. |
if you don't have the chicken rub you can take the cut up chicken, toss it in a bowl or plastic bag with olive oil or canola, little salt, pepper, paprika and touch of garlic powder. just don't use too much with the garlic powder. i use fresh usually, but in recipes like this; it works. |
i used the largest skillet that emerille la gasse makes to put it in. |
i mxed everything and baked it in the same pan. |
