Email to Mand      

Recipe Categories: gijane's HOME PAGEAPPETIZERS BABYFOOD BAKING BBQ BEAUTYMAKEUP BEVERAGES BOOZE BREAD BREAKFAST BRITISH CAKESandPIES CANDY CASSEROLES CELEBRITY CHILI2 CHILLI COOKIES COOKINGTIPS COPYCAT CROCKPOT DESSERTS EGGLESS EGGS ETHNIC FISHandSEAFOOD FOODHISTORY FRUIT GAME HISTORICAL HOLIDAYS HOUSEHOLD Humor ITALIAN JAMSandJELLIES KIDS LowCarb4Sean LOWFAT MAFIARECIPES MARINADES MEATS MICROWAVE PASTA PASTRIES PETS PICKLES PIZZA POULTRY RAMEN-NOODLES RICE ROCCODISPIRITO SALADandDRESSING SALSA SANDWICHES SAUCES SideDishes SNACKS SOUPSandSTEWS TAILGATE VEGAN VEGETABLES VEGETARIAN WINGS

Condon’s Spicy Chicken and Rice




Source of Recipe


STL


List of Ingredients






4 to 6 chicken breasts
1½ cups rice
1 can Rotel tomatoes
1 can whole kernel corn
Ranch Style beans
Cream of mushroom or cream of chicken soup
2 cups water
Tony Chachere’s seasoning mix

Recipe



Pour rice into a large Dutch oven or cast iron pot. Add can of Rotel tomatoes, can of corn with liquid, can of Ranch Style Beans, and the cream of mushroom soup. Add 2 cups of water and stir together well. Lay chicken breasts on top, sprinkle liberally with Tony Chachere’s and cover with lid. Place in 350 degree oven and bake for two hours or until chicken is tender and cooked through.

- Capt. Joe Condon, Beaumont Fire Department