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Chicken Olive Rice
Chicken Olive Rice

Chicken Olive Rice

1 Hr(s)
What You Need
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1 serving
Original recipe yields 1 serving
1 medium onion
2 cloves garlic
1 medium green pepper
2-3 stalk s celery
3 Tbsp olive oil, divided
2 cans cream of mushroom soup
2 cups water
2-3 boneless skinless chicken breasts, cut into 1” pieces
Fresh ground pepper
Salt
2 Tbsp parsley flakes
3/4 cup ranch dressing
1 can black olives, coarsely chopped
2 cups uncooked instant rice
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Let's Make It
1
Finely dice onion, garlic, pepper, and celery; sauté in 2 Tbsp. olive oil. Put mix to a 4 qt. pot; add mushroom soup and 2 cups of water. Bring to boil and simmer.
2
While mix is coming to boil, brown chicken in pan, plus 1 Tbsp. oil, used to sauté veggies. While browning, add a good amount of fresh ground pepper, salt to taste and the parsley. When thoroughly cooked, add chicken to the mushroom mix and add the ranch dressing, tempering it with a little of the simmered liquid. Simmer for 45 min.
3
After mix has simmered, add olives, and simmer 5 minutes. Add rice. If mix is too thick, add a little water. If it’s too soupy, add a little instant potato to thicken it up. Simmer 10 minutes and remove from heat. Enjoy.
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