Mexican-style chicken dinner

Yield: 6 Servings

Measure Ingredient
6 \N Pieces Chicken
2 tablespoons Vegetable Oil
½ cup Chopped Onion
½ cup Green Pepper
1 can Kernel Corn; 12 Oz
1 can Red Kidney Beans; 14 Oz
1 \N Pouch Lipton Chicken Rice Soup
1 can Tomato Sauce; 7 1/2 Oz
½ cup Water
2 teaspoons Chili Powder; Up To 3 Tsp
½ teaspoon Oregano

In a medium skillet, over medium-high heat, brown chicken in hot oil.

Remove and arrange in a greased oblong casserole or baking pan. Saute onion in skillet until tender, but now brown. Add green pepper, corn, kidney beans, soup mix, tomato sauce, water and seasonings. Pour vegetable mixture over chicken pieces. Bake, uncovered, at 350 F 40-50 minutes.

Recipe by: Lipton Shortcut Cookbook Posted to brand-name-recipes by Tiina <4Angels@...> on Mar 05, 1998

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