| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Meats, Vegetables, Grains | Mexican | Poultry* | 6 | Servings |
INGREDIENTS
| 6 | Pieces Chicken | |
| 2 | tb | Vegetable Oil |
| 1/2 | c | Chopped Onion |
| 1/2 | c | Green Pepper |
| 1 | cn | Kernel Corn; 12 Oz |
| 1 | cn | Red Kidney Beans; 14 Oz |
| 1 | Pouch Lipton Chicken Rice Soup | |
| 1 | cn | Tomato Sauce; 7 1/2 Oz |
| 1/2 | c | Water |
| 2 | ts | Chili Powder; Up To 3 Tsp |
| 1/2 | ts | Oregano |
INSTRUCTIONS
In a medium skillet, over medium-high heat, brown chicken in hot oil. Remove and arrange in a greased oblong casserole or baking pan. Saute onion in skillet until tender, but now brown. Add green pepper, corn, kidney beans, soup mix, tomato sauce, water and seasonings. Pour vegetable mixture over chicken pieces. Bake, uncovered, at 350 F 40-50 minutes. Recipe by: Lipton Shortcut Cookbook Posted to brand-name-recipes by Tiina <[email protected]> on Mar 05, 1998
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