| 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 <4Angels@videotron.ca> on Mar 05,
1998
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