Today, I just craved comfort food, but I wanted something spicy as well. I did a little Internet research and combined several of my findings with what was in my cabinets, and I whipped up this spicy, comforting meal in just a few minutes. If you want to take out some of the kick, use mild Ro-Tel. If you want to spice it up even more, don’t drain your Ro-Tel, and add just 3 cups of water instead of 4.
From start to finish, this recipe will take you approximately 90 minutes.
2 lbs. chicken breast strips
1 can cream of mushroom soup
1 can cream of chicken soup
1 can cream of cream of chicken & mushroom
1 can Ro-Tel drained
2 cups shredded Mexican cheese
1 tbsp minced onion
1 tsp coarse black pepper
2 cups jasmine rice
3 cups water
Preheat oven to 350 degrees.
Grease bottom of Dutch oven or 9×13 baking dish.
Place chicken evenly in bottom of oven/dish.
In a separate bowl, mix all other ingredients well.
Pour mixture over chicken.
Bake covered for 1 hour to 90 minutes or until rice is tender.