Tom’s Southwest Chicken

Posted on 26 October 2011

As the weather turns nippy, everyone looks forward to a warm, nourishing, tasty — and in these times — a relatively inexpensive meal that is also easy to prepare.  My original recipe, as follows, fits the bill perfectly!



  • 1 16-oz bag of frozen peppers and onions (ShopRite)
  • 1-½ cups of Kirkwood frozen grilled chicken strips (Aldi)
  • 1cup quick-cooking brown rice
  • Water
  • 1 10-oz can of Campbell’s Cream of Chicken soup
  • ½ tsp hot pepper (optional)





Defrost chicken and cut into ½” (bite size) pieces.  In a small saucepan, boil water and add rice, following package directions; cook for 10 minutes.  In a separate pan, sauté the peppers and onions.  Add chicken, rice, condensed soup, and if desired, the hot pepper.

Slowly stir 3 cans of water into the pan, using the empty Campbell’s soup can as your measuring cup.  Bring the mixture to a boil.  Reduce heat and simmer, stirring occasionally, until the dish begins to thicken.  Remove from the heat, cover, and let it stand for 10 minutes.  Reheat, if necessary, and serve.  Bon Appetite!

This recipe serves two generous portions, but it can be increased to accommodate more hungry diners.

Now, wasn’t that easy?  I even listed the grocery chains where you can buy the two main ingredients!  Let me know how you and your family liked my recipe! 

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