- 2 can(s)
- campbell's cream of chicken soup (don't substitute)
- 1 can(s)
- campbell's chicken broth (don't substitute)
- 3 c
- cooked chicken breasts, diced
- 4 c
- steamed rice
Green onions, thinly sliced;
Sweet bell pepper, diced;
Frozen sweet petite peas, thawed & do not cook them;
Water chestnuts, diced;
Slivered almonds, toasted;
Grated cheese, optional
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!