Yield: 6 servings
2 1/4 c Water 10 3/4 oz Can condensed cream of
2 1/4 c Dry rice -chicken soup
1 1/2 lb Boned chicken breasts,split 8 oz Can stewed tomatoes
1 md Onion,sliced 2 ts Paprika
2 tb Butter or margarine 1/2 c Sour cream
Bring water to a boil in a saucepan. Stir in rice. Cover; remove from heat.
Let stand 5 minutes.
Meanwhile, cook chicken and onion in hot butter in a skillet until chicken
is lightly browned and onion is tender. Remove from skillet and set aside.
Stir soup, tomatoes and paprika into skillet bring to a boil. Return
chicken and onion to skillet. Reduce heat; cover and simmer 5 minutes or
until chicken is fork tender. Stir in sour cream and heat through. Serve
over cooked rice.
Makes 6 servings.
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