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.
Spicy Chicken Casserole
Easy Breezy Recipes