Source:

Karen "Sissy" Wommack

Serves/Makes: 1 9 x 13 Pan

Ingredients

• 1/2 cup (125 ml) butter
• 1 cut up fryer chicken
• 2-1/2 cups (600 ml) Hot water
• 2 chicken bouillon cubes
• 1 can cream of chicken soup
• 1 can cream of mushroom soup
• 1 medium onion, chopped
• 1 medium sweet bell pepper, chopped
• 1 cup (225 ml) uncooked rice
• salt and pepper to taste

Preparation

• Preheat oven to 350 degrees (175 C.).
• Grease or spray with a non stick product like Pam, a 9 x 13 pan and set aside.
• With the stove burner on medium high, or an electric skillet turned on about 360 degrees (175 C.), melt the butter in a large skillet.
• Put the chicken in and cook until the chicken is transparent.
• Take out the chicken and set aside.
• To the skillet put in the onion and bell pepper and saute them.
• While the veggies are sauteing, dissolve the boullion cubes in the 2-1/2 cups (600 ml) of hot water.
• Add the bouillon mixture into the skillet with the onion and bell pepper, then add the rice and the soups.
• Mix well and heat the mixture.
• Pour this mixture into the prepared 9 x 13 pan.
• Submerge the chicken pieces into the mixture in the pan.
• Bake at 350 degrees (175 C.) for about 1 hour or until done.

Comments

Through the years I have met many people, being in the Real Estate Business. I have been given recipes by many of my clients and this is one of them. My sister, Gail called me tonight for the recipe and I like to have never found it. So I thought I better get it put online before I loose it forever. Lou Couey was a unique client of mine, she shared this recipe with me many years ago. I sold her a house then later sold the house for her and she move away. I lost track of her, but I think of her everytime I make this recipe and wonder where she may be now. This is really really good.

Note: You can use chicken breast strips or bone the Chicken before you put it in the Mixture to bake, your choice.

Enjoy!!