1 (16 ounce) package frozen chopped bell peppers and onions
1 (8 ounce) package fresh mushrooms, sliced
1 (10 ounce) can cream of mushroom soup
1 cup milk
1 cooked chicken, skinned, boned, chopped
3 cups cooked instant rice
Instructions
In large skillet with a little oil, cook bell peppers and onions and mushrooms about 5 minutes or until onions are translucent; stir frequently. Stir in mushroom soup and milk, mix well and add chicken pieces with a little salt and pepper. Bring to a boil, reduce heat and cook for about 10 minutes. Serve over rice.
Tip- Watch for specials at the grocery store on rotisserie chickens. Its a fast way to get cooked chicken.
Originally Submitted
8/31/2012
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