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Thursday, February 9, 2012

Unfried Chicken Chimmies!

Campbell's has many interesting recipes that one can normally whip up with whatever you have on hand. Granted, we sometimes have to improvise here and there when it comes to certain ingredients we have on hand. When I came across this dish, it practically screamed my name. It was something I could work around my allergies as well as something my hunny would like.

This recipe serves between 4 and 6 and can easily be stretched by adding more rice to feed a larger family.

1 can (10 3/4 ounces) Cream of Mushroom Soup
1 pkt Taco Seasoning
1 cup Chicken Broth (Low-Sodium)
1 Cup Water
1 cup uncooked Instant White Rice
10 Green Olives, diced
2 cups cubed cooked Chicken
1 cup Cheddar Cheese, shredded
4-6 Flour Tortillas (10-inch)
1 cup Spinach, fresh and chopped
1/2 cup Tomato, diced (Optional Garnish)
Sour Cream (Optional Garnish)

1) In pot with lid, cook the rice in the water and chicken broth.

2) In a large saucepan, heat the soup and taco seasoning over medium heat to a boil, stirring occasionally. Add the rice, olives and chicken and stir to incorporate. Remove from heat and let stand 5 minutes.

3) Meanwhile, spray large skillet with olive oil spray and bring to a medium heat.

4) Sprinkle cheese on tortilla then layer with spinach and chicken mixture. Roll the tortillas around the chicken mixture. Place in skillet, edge side down first, and grill about 3 minutes on each side, making sure not to let it burn.

5) Move to platter and let sit 3-4 minutes before slicing them in half. Serve garnished with diced tomato and sour cream.

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