Chicken Ole'
Yield
4 servingsPrep
30 minCook
?Ready
30 minTrans-fat Free
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 2 | cups |
rice
hot, cooked |
|
| 4 | each |
chicken breast halves, boneless, skinless
cooked |
|
| 2 | cups |
salsa
velveeta cheese |
|
| 1 | x |
green bell peppers
for garnish |
*
|
| 1 | x |
jalapeño pepper
for garnish |
*
|
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 473 | ml |
rice
hot, cooked |
|
| 4 | each |
chicken breast halves, boneless, skinless
cooked |
|
| 473 | ml |
salsa
velveeta cheese |
|
| 1 | x |
green bell peppers
for garnish |
*
|
| 1 | x |
jalapeño pepper
for garnish |
*
|
Directions
Arrange rice on serving platter; top with chicken and velveeta cheese spread salsa dip.
Garnish with bell and jalepeno peppers.
Makes 4 servings
