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Modified Chicken Durango




Source of Recipe


Janet






Recipe Introduction


DH and I tried this tuesday night, it was really yummy!





List of Ingredients



• 1 lb of chicken breast (boneless/skinless)
  
• green and red peppers
  
• rice
  
• 2 cans cream of mushroom soup
  






Instructions



1. Coat the chicken breast with flour on both sides and cook in a skillet, with 2tbs of oil, until juices run clear (about 15 min) While the chicken iscooking, dice up the bell peppers. When the chicken is done wrap it in foil and, put bell peppers in skillet to saute for about one minute. In the mean time, cook the rice (according to your family size). When the rice is done, combine cream of mushroom soup with the rice. the amount of soup will depend on how much rice you made. I made 2 cups of rice and used about 3/4 of a can of soup.
   
2. Use just enough to evenly coat the rice. When that was done, I made just regular cream of mushroom soup and added it to the bell peppers (I also added mushrooms (canned) to the peppers). I actually made the soup a bit "creamier" or thicker to make it more of a gravy like consistancy. Then just serve: rice, on the bottom, chicken, then the gravy and pepper mixture.
   **I used just one green bell pepper and 1/2 of a chili pepper, and that gave it a nice "kick".