- Servings: Serves 6 people
|2 cans||Cream of Chicken Soup|
|½||Soup Can Water|
|1||Medium Onion, chopped|
|½||Green Bell Pepper, chopped|
|¼||Green Onions, chopped|
|Salt & Pepper, to taste|
|Cajun Seasoning, to taste|
|6||Boneless Chicken Breasts|
|2 cups||White Rice, cooked equals about 6 cups|
Saute onions, bell pepper and green onion in butter until soft. Add both cans of soup and a half can of water, then simmer 15 minutes and set aside. Season chicken to taste, and bake in a covered pan for 45 minutes. After 45 minutes, remove chicken from oven and extract 1/4 cup broth from pan, then set aside. Pour soup mixture over chicken, cover, and return to oven for 15-20 minutes. Cook white rice according to package directions substituting 1/4 cup chicken broth for water. Serve chicken and sauce over white rice.
Tony Chachere's is my favorite brand of Cajun seasoning.