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Santa fe chicken Recipe

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This recipe for Santa fe chicken , by , is from The Mills Family Cookbook - The Next Generation, 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!

Annette (Mills) McClendon


1-1/4 lb chicken breast (cut in strips)
1 tsp paprika
1 tsp salt
1/4 tsp pepper
2 tbsp oil or butter
1/2 onion, chopped
1/2 green pepper, chopped
1 10oz. Can of rotel
1 garlic clove, minced
or 1 tsp minced garlic
1-1/2 c of instant rice
3/4 c of shredded cheddar cheese
1 can of chicken broth

Cut chicken into thin strips and cook in oil on medium heat. Sprinkle with paprika, salt and pepper. Cook 15 minutes or until tender. Drain liquid from rotel (reserve liquid) add chicken broth to rotel liquid to equal 1-1/2 cups. Add rotel liquid and chicken broth to browned chicken in skillet and bring to a boil for 15 minutes. Stir in rice and tomatoes. Cover & remove from heat and let stand until liquid is absorbed. Sprinkle with shredded cheese and let melt. Serve.




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