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Prep Time: 10 Minutes Cook Time: 2 Minutes |
Ready In: 12 Minutes Servings: 8 |
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Originally my grandma's recipe, but I've tweaked it over the years to be a little healthier and a lot zestier. One of the staples in our family, I hope you enjoy it as much as we do! Ingredients:
8 frozen chicken breast halves or 4 frozen chicken breasts |
1 1/2 cups brown rice (brown mixed with wild rice is the best!) |
1 (14 ounce) can 98% fat-free cream of mushroom soup |
1 (14 ounce) can 98% fat free condensed cream of celery soup or 1 (14 ounce) can cream of chicken soup |
21 ounces milk (use the soup can and measure 1 1/2 cans of milk) |
14 ounces water (again, use the soup can and measure 1 can full) |
4 ounces ortega hot green chili peppers |
1 (6 ounce) package french-fried onions or 1 (6 ounce) package slivered almonds |
cayenne pepper |
black pepper |
Directions:
1. Preheat oven to 350°F.
2. Grease a 9x13 pan and sprinkle uncooked rice evenly over the bottom.
3. Layer frozen chicken on top of the rice.
4. Combine the soups, liquids, and Ortega chilies in a bowl. Pour mixture over the chicken and rice - DO NOT MIX.
5. Top with french fried onions or almonds and sprinkle with cayenne and black pepper to taste.
6. Cook uncovered for 2 1/2 hours or until all the liquid is absorbed, and enjoy!
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