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2 or 3 Chicken Breasts - skinned and deboned (1/2 - 3/4 pound) - Cut into bite size thin strips.
Onion - 1/2 Large Mild - (or 2 small cooking or 2/3 cup frozen)
4 - 6 Ounces Mushrooms (1 can pieces or sliced)
1/3 Cup Fresh or Frozen Green Pepper Diced
1 Can Campbell's Cream of Mushroom and Onion Soup
Salt and Pepper to taste
1 Tablespoon Cooking Oil

Minute Rice: Prepare as per package instructions and keep hot while finishing casserole.

1 Cup Minute Rice
1 Cup Hot Water
2 Teaspoons Margarine
1/4 Teaspoon Salt Yield: 2 Cups

Use heavy non-stick saucepan. Add oil and heat.
Add onion (sliced and rings separated, or diced) and stir fry until it begins to wilt.
Add green pepper and stir fry till "crisp-tender".
Add chicken and mushrooms. Cook until browned and tender.
Add soup. Stir well and simmer until hot. Add salt and pepper to taste.
Cover to keep hot until needed.
Serve chicken casserole over hot rice. Nice with asparagus tips and fresh tomato or other colorful vegetable. Also good served over noodles instead of rice, or with instant mashed potatoes.
Servings: 2 generous, 3 moderate.
Easily doubled.
Preparation time: with all fresh ingredients to prepare and cut up - 20 minutes. Cooking time, including rice or noodles or potato - 15 - 20 minutes.

Submitted by: Marjorie Hunter
Orwell Cove, PEI