Ingredients:2 cans cream of chicken soup
1 can chicken broth
3 cups cooked chicken, chopped
green onion, thinly sliced
sweet bell pepper, diced
frozen sweet petite peas, thawed & do not cook them
water chestnut, diced
slivered almonds, toasted
grated cheese, optional
Mix the soups together and bring to a simmer. Add chicken and simmer for 10 mins to heat the chicken thorougly. To Serve: Ladle chicken and sauce over rice and top with any combination of the toppings.
Caution, this makes a big serving so start out easy with the rice and chicken with sauce as this builds up when adding the toppings. This is a very popular recipe in Utah, not only with households, but restaurants as well. This is such an addictive dish and a big crowd pleaser. I double the recipe and it's still not enough to leave for leftovers!
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