Santa fe chicken Recipe

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This recipe for Santa fe chicken , by Annette (Mills) McClendon, is from The Mills Family Cookbook - The Next Generation, one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Contributor:	Contributor: Annette (Mills) McClendon Added: Sunday, March 20, 2005

Category:	Category: Main Courses: Seafood, Poultry, Pasta and Casseroles

Ingredients:	Ingredients: 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

Directions:	Directions: 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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Santa fe chicken Recipe

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