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Rotel Chicken

Contributed By: Peggy | See all of Peggy's recipes
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  6 servings
1 can Rotel Tomatoes - Original
1 can Cream of Mushroom soup
2 cups Minute Rice
1 - 15 oz. can LeSueur peas, drained
1/2 cup Butter or Margarine
1 medium yellow or white onion, finely chopped
1 - 2-3 lb. Fryer, cut up and skinned
Lemon Pepper
Garlic Powder
Cayenne - if desired
Preheat oven to 350 degrees F.

Combine Rotel and soup and set aside for later use.

Season chicken liberally with Garlic powder, Cayenne, and Lemon Pepper seasonings and place in 9"x13" casserole; add chopped onion, dot with pats of butter or margarine and place under broiler until browned on both sides.

Remove chicken from casserole and pour minute rice in over drippings; add enough water to soak rice (about 1-1-1/2 cups) and pour drained peas evenly over rice.

Place chicken on top of rice and pour soup/tomato mixture evenly over chicken. Place in preheated oven and bake for 1 hour.

Date Added: 03/30/2009
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