Chicken and Rice

4 boneless, skinless chicken breasts (cut in half)
1 box Spanish style Rice-A-Roni
2 cans cream of mushroom soup
1 cup grated colby jack or cheddar cheese
1 jar Piperade
deep fried onions (optional)
Heat oven to 350 degrees. Spray a 11"x13" baking pan with non-stick spray. Place chicken breasts in the pan and season with salt, pepper, cumin, chilli powder, and granulated onion/onion powder. Cook Rice-A-Roni with Piperade instead of canned tomatoes. When the rice begins to expand, add two cans of cream of mushroom soup and cook on low for another 10mins. When the rice is done, pour it over the chicken breasts and sprinkle with cheese and onions (optional). Bake for 45-50mins or until chicken is done.

Beret Rouge PiperadeTM
It's not just gourmet ... it's everyday!

© Monet Bonson