| CATEGORY |
CUISINE |
TAG |
YIELD |
| Meats, Dairy |
|
Poultry, Casseroles |
6 |
Servings |
INGREDIENTS
| 1 1/4 |
c |
Rice; cooked |
| 1 |
|
Onion, small; chopped |
| 1 |
|
Green/Red Bell Pepper;Choppd |
|
|
Butter;Enough to saute veg's |
| 3 |
c |
Chicken; cooked and cut up |
| 1 |
|
Ham, thick slice; cubed |
| 1 |
cn |
Condensed Cheddar Soup |
| 1/4 |
c |
Milk |
INSTRUCTIONS
Prepare rice according to directions or your desire.
Set aside. Cut up the chicken into small chunks and cook through, either
on the stove top or the microwave. You can either cook it and then cut it
up, or cut it up and then cook it. Chop onion and peppers into small
pieces. Saute onion and pepper in the butter for about 4 minutes or until
tender. Cut up the ham slice into small cube-like pieces.
(Although, any kind of ham, sliced, diced, cubed, would do). Stir in the
cooked chicken, cubed ham, soup (straight from the can), and the milk. Heat
until chicken is hot, stirring frequently. Stir the rice into the mixture
and cook another few minutes until everything is hot. Be sure to mix in
rice thoroughly. Will keep well if you prepare ahead and reheat before
serving. Just be sure to heat it and mix it again well before serving.
Freezes well also if you want to make an extra batch.
Yummy......
Eileen Shaughnessy, Prodigy Food & Wine Board
From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini
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