What you need:
- 2 lbs boneless skinless chicken thighs
- 2 (101/2 oz) cans cream of chicken soup
- 1 (101/2 oz) can cream of mushroom soup
- 1 c water
- 1 green pepper, chopped
- 1 small onion, chopped
- 1/2 c celery, sliced
- 1 cup uncooked rice
- 2 T olive oil
- 2 T butter
- 1/4 t black pepper
- 1 t crushed red pepper
What you do:
- Heat oil in a large skillet or dutch oven. Add chicken and cook
over high heat until lightly browned on both sides (about 2 min
per side). Remove chicken from skillet.
- Heat butter in skillet. Add green pepper, onion and celery and
cook until tender, but not browned. Combine rest of ingredients
and mix thoroughly. Pour into a 2 quart or larger casserole
dish. Cover and cook for 1 hour in a 350 degree oven. Stir
casserole once halfway through cooking time. Remove cover
during last 15 minutes.
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