10 Minute Corny Chicken
Chicken in corn over rice, quick and easy if you use pre-cooked or canned chunk chicken it's ready in 10 minutes flat!
Yield
6 servingsPrep
1 minCook
9 minReady
10 minTrans-fat Free
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 2 | tablespoons |
butter
or margarine |
|
| 1 | cup |
green bell peppers
finely chopped |
|
| 3 | cups |
rice
cooked |
|
| 12 ½ | ounces |
chicken
chunked, canned |
|
| 10 ½ | ounces |
creamed corn
one can |
|
| 1 | x |
parsley leaves
fresh snipped |
*
|
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 3E+1 | ml |
butter
or margarine |
|
| 237 | ml |
green bell peppers
finely chopped |
|
| 7.1E+2 | ml |
rice
cooked |
|
| 361.3 | ml/g |
chicken
chunked, canned |
|
| 303.5 | ml/g |
creamed corn
one can |
|
| 1 | x |
parsley leaves
fresh snipped |
*
|
Directions
Place butter in a 2 quart casserole.
Microwave at high (100%) until melted, 30 to 45 seconds.
Add green pepper.
Cover.
Microwave at high (100%) until tender crisp, 2 to 3 minutes.
Add rice, chicken (flake with fork into rice).
Stir in corn.
Sprinkle snipped parsley over top Cover with wax paper.
Microwave at medium high (70%) ~ until heated through, 6 to 8 minutes.
Makes 6 servings.
