First, I want to begin by saying a HUGE thank you to all of you who have linked up with Tickle My Tastebuds over the last 6 months! But, I am leaving the hop due to time constraints and other fun things I am wanting to do with my blog… however, Cathy , Lori and Christie will still be hosting the hop. I am not sure of the details yet, but you can head over to their blogs and learn more! I encourage you to continue linking up with them… I know I will! Today’s recipe is a quick and easy one that can be thrown together on busy school nights and on the table in a jiffy. Cheese, chicken, and rice… plus some veggies. How can you go wrong?
Cheesy Chicken and Rice
- 1 pound boneless skinless chicken breasts
- 1 can condensed cheese soup
- 1 large green pepper sliced into strips
- 1 medium onion sliced into strips
- 1 cup salsa
- 1 cup milk divided
- Salt and pepper to taste
- 1 Tablespoon olive oil
- Rice prepared per package
In medium sized skillet, over medium-high heat, cook chicken breast in olive oil until no longer pink inside. Remove from pan and dice into bite-sized pieces
Add chicken back to skillet and add green peppers and onions. Saute until green peppers and onions are desired tenderness.
Add soup and salsa to chicken and vegetables. Stir to incorporate.
Add milk, if needed to get sauce to desired consistency.
Season with salt and pepper.
Serve over hot rice.