I like to experiment in the kitchen. This recipe was an instant hit with my family.
It’s yummy and filling.
4 bone/skinless chicken breasts, cooked, cubed
1 to 2 cups of white rice, cooked
2 (14.75 oz/418g) cans cream of chicken soup
water (2 1/2 cups–I filled an empty soup can about 1 1/2 times)
4 oz. sour cream
1 cup Mexican blend shredded cheese
1/2 cup Mild Taco Sauce (may use medium/hot if desired–use more or less to suit your taste)
1 (14 oz/397 g) pkg. peppers & onion stir-fry veggies
Cook rice as directed; cover & set aside.
In a large non-stick skillet, cook chicken til no longer pink; drain & set aside.
In skillet, on medium-low heat, heat veggies through; remove & set aside.
In same skillet, add soup and water; mix well. Add taco sauce, sour cream, & cheese; stir until cheese is melted into the sauce. Re-add veggies and chicken pieces; heat through.
Serve chicken mixture over warm cooked rice.