Don't Know What to Call This Chicken Recipe

Name: Don't Know What to Call This Chicken Recipe
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 2 chicken breast halves, cut in bite sized pieces; ½ cup finely chopped onion; ⅓ cup finely chopped green pepper; 1 (4 ounce) can sliced mushrooms (drained); 2 teaspoons seasoning salt; 1 teaspoon black pepper; 1 (10 3/4 ounce) can cream of chicken soup; ¾ cup milk; ⅓ cup butter (chef's choice) or ⅓ cup margarine (chef's choice); 2 cups uncooked instant rice; 2 cups water

Servings: persons

2 chicken breast halves, cut in bite sized pieces
½ cup finely chopped onion
⅓ cup finely chopped green pepper
1 (4 ounce) can sliced mushrooms (drained)
2 teaspoons seasoning salt
1 teaspoon black pepper
1 (10 3/4 ounce) can cream of chicken soup
¾ cup milk
⅓ cup butter (chef's choice) or ⅓ cup margarine (chef's choice)
2 cups uncooked instant rice
2 cups water

1
In a medium sized pan over medium heat, boil water.
2
Add rice; remove from heat and cover for 5 minutes.
3
In medium-sized skillet over medium heat, melt half of margarine.
4
Add green peppers, onions, and mushrooms.
5
Saute until desired tenderness; remove from skillet.
6
In same skillet, melt rest of margarine.
7
Add chicken; sprinkle with seasoned salt and pepper.
8
Saute chicken until no longer pink.
9
Return vegetables to skillet.
10
In a small bowl mix together soup and milk, blending well.
11
Pour over chicken mixture.
12
Simmer over low to medium heat until heated through.
13
Serve over rice.

644

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Use a neutral oil or a plant-based spread in place of butter for a dairy-free version.
Coconut cream is a reliable plant-based alternative to dairy cream.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 11 ingredients. The key ingredients include: 2 chicken breast halves, cut in bite sized pieces, ½ cup finely chopped onion, ⅓ cup finely chopped green pepper, 1 (4 ounce) can sliced mushrooms (drained), and more.

Yes, Don't Know What to Call This Chicken Recipe falls under the Meat & Poultry category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

That's it — enjoy your meal!