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"I don't think America will have really made it until we have our own salad dressing. Until then we're stuck behind the French, Italians, Russians and Caesarians."--Pat McNelis

Southwestern Chicken Gumbo Recipe

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This recipe for Southwestern Chicken Gumbo is from The Wright Family Cookbook, one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!
Category:
Category:
Ingredients:  
Ingredients:  
4 Chicken Breasts, boneless, skinless
1 tbsp. Olive Oil
1 c. Rice, cooked
4 cans (10.5 oz.) Cream of Chicken Soup
2 1/2 c. Water
1 can (10 oz.) Rotel Diced Tomatoes & Chilies
1/2 tsp. Salt
1 tsp. Black Pepper
2 cloves Garlic, minced
1 tbsp. Hot Sauce
1/4 c. Cilantro, chopped
2 c. Cheddar Cheese, shredded, divided
Directions:
Directions:
Prepare rice according to package directions. In a large frying pan, sauté the chicken breasts in the olive oil until done. Cut the cooked chicken into 1/2" sized pieces. In a large Dutch oven, combine the cooked rice, chicken, soup, water, Rotel, salt, pepper, garlic, hot sauce, cilantro, and 1 cup of the cheese. Mix until blended. Simmer over low heat until thoroughly heated, approximately 20 minutes. Serve in individual bowls with a heaping teaspoon of the remaining cheese on top.

 

 

 

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