Description
Rice topped with creamy sauce, lots of veggies, and crunchy noodles make this a quick and easy bust still great anytime meal!
Ingredients
- 1 tablespoon olive oil
- 4 skinless, boneless chicken breast halves, cut into small cubes
- ½ cup chicken broth
- 1 (10.75 ounce) can cream of mushroom soup
- 1 teaspoon dried basil
- 1 teaspoon dried parsley
- 4 cups cooked rice
- 1 cup chopped pineapple
- 1 cup chopped green bell pepper
- 1 cup shredded Cheddar cheese
- 1 cup chopped fresh tomatoes
- 1 cup chow mein noodles
- ½ cup toasted sliced almonds
- ½ cup chopped green onions
- ½ cup shredded coconut
Instructions
- Heat olive oil in a skillet over medium heat; cook and stir chicken in the hot oil until no longer pink in the center
- 5 to 7 minutes. Add chicken broth; simmer until slightly reduced
- about 5 minutes. Mix cream of mushroom soup
- basil
- and parsley into chicken mixture until smooth; cook until warmed
- about 5 minutes. Transfer chicken sauce to a small bowl.
- Spread cooked rice onto a serving platter; top with chicken sauce. Layer pineapple
- green bell pepper
- Cheddar cheese
- tomatoes
- chow mein noodles
- almonds
- green onions
- and coconut
- respectively
- onto chicken sauce.
Prep Time: 20 mins
Cook Time: 20 mins
Total Time: 40 mins
Servings: 4