Rice topped with creamy sauce, lots of veggies, and crunchy noodles make this a quick and easy bust still great anytime meal!
Ingredients
- olive oil: 1 Tbsp
- skinless, boneless chicken breast halves, cut into small cubes: 4 piece
- chicken broth: 0.5 cup
- cream of mushroom soup: 1 can (10.75 ounce can)
- basil: 1 tsp (dried)
- parsley: 1 tsp (dried)
- rice: 4 cups (cooked)
- pineapple: 1 cup (chopped)
- green bell pepper: 1 cup (chopped)
- cheddar cheese: 1 cup (shredded)
- fresh tomatoes: 1 cup (chopped)
- chow mein noodles: 1 cup
- sliced almonds: 0.5 cup (toasted)
- green onions: 0.5 cup (chopped)
- coconut: 0.5 cup (shredded)
Metric Conversion
Stages of cooking
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Heat olive oil in a skillet over medium heat; cook and stir chicken in the hot oil until no longer pink in the center, 5 to 7 minutes. Add chicken broth; simmer until slightly reduced, about 5 minutes. Mix cream of mushroom soup, basil, and parsley into chicken mixture until smooth; cook until warmed, about 5 minutes. Transfer chicken sauce to a small bowl.
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Spread cooked rice onto a serving platter; top with chicken sauce. Layer pineapple, green bell pepper, Cheddar cheese, tomatoes, chow mein noodles, almonds, green onions, and coconut, respectively, onto chicken sauce. Quenton Dawson
