1 cup chopped onion
2 cups chopped celery
1 cup chopped green bell peppers
1 cup chopped green bell pepper
1 cup chopped onion
1 cup chopped green bell pepper
2 cups sliced fresh mushrooms, quartered
2 cups raisins
1 cup chopped fresh parsley
2 cloves garlic, minced
2 pounds skinless, boneless chicken thighs
1 (10.75 ounce) can condensed cream of chicken soup
1 tablespoon dried minced onion
1 cup vegetable oil
1 (16 ounce) can refrigerated whole kernel corn
50 oz. can crushed pineapple
In a large saucepan bring 2 cups water to a boil. Add the onion and celery and cook, stirring occasionally, for 2 minutes. Stir in the bell peppers, green peppers, green bell pepper, onion mixture, mushrooms, raisins and parsley. Cook over medium heat for 5 minutes, stirring occasionally.
Remove from heat and stir in chicken and rice. Bring to a boil, reduce heat to low and stir constantly until chicken and rice are cooked through and thick.
I love this recipe. Used rum and cream cheese for topping.
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