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1
First of all, I use Legs or sometimes boneless thighs because my husband likes dark meat but I also throw in three chicken tenders for my daughter and I.
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2
I sprinkle the legs with pepper and put in a pyrex baking dish and bake for about 1 hour 15 min covered but I uncover the last 30 min so they can brown a bit.
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3
While this is in the oven I cut the bell pepper into strips and set aside for later.
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4
Then I sear the breast tenderloins also peppered in a hot skillet right before the hour and 15 minutes is so I can add them in with the dark meat.
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5
The last 20 minutes the dark meat is cooking I also start preparing the Rice a Roni as the package directions say except I add the sliced bell pepper.
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6
I am usually searing the tenderloins at the same time.
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7
I usually let the rice a roni cook on a low boil for about 10 minutes covered.
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8
You do not want it to fully absorb all the liquid but close then add in one can of cream of mushroom soup.
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9
This is when it gets real yummy!
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10
You add your tenderloins to you other chicken if you did both and you pour all the rice and soup mix over the chicken and bake 15 more minutes covered with foil.
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11
You may adjust your chicken cook times accordingly.
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12
The times above are when I am cooking legs and they take awhile.
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13
This is really pretty easy and so good!
