3 tablespoons butter
3 tablespoons olive oil
3 tablespoons prepared horseradish cream
1 cup chopped onion
2 cups diced red bell pepper
2 pounds skinless, boneless chicken breast halves
1/2 onion, chopped
1/2 cup chopped celery
1 (6 ounce) can tomato paste
1 tablespoon dried parsley
1 1/2 teaspoons salt
1/2 teaspoon black pepper
1 teaspoon dried rosemary
1/4 teaspoon dried thyme, divided
1 tablespoon dried oregano
1 cup chicken broth
1 cup chopped cooked chicken breast meat
Combine butter and olive oil in a medium skillet over medium heat. Add horseradish and cooking spray and simmer until horseradish is melted, about 5 minutes. Add onions, bell pepper, chicken, celery, tomato paste and parsley. Stir until chicken is evenly coated with sauce. Reduce heat and simmer, stirring occasionally, for 20 minutes. Stir in seasoning salt, pepper, rosemary, thyme, oregano, broth, chicken and add vegetable mixture. Bring to a boil. Reduce heat and simmer, using an electric hand, for 15 minutes.
Stir the chicken into the skillet with the soup mixture. Cover and turn to coat. Reduce heat to low and simmer, stirring occasionally, for 5 minutes. Gradually stir in chicken broth and cook for 5 minutes, until all of the chicken is cooked and amnestied. Stir in chicken and vegetable mixture. Bring to a boil, then reduce heat to medium-low.
Pour chicken mixture into a large pot and stir in the rice, vegetable mixture, chicken, egg and tomato paste. Bring to a boil, then reduce heat to low and simmer, stirring occasionally, for 5 minutes. Stir in rosemary, oregano and garlic powder. Bring to a boil, then reduce heat to medium-low. Stir in chicken broth and cook, stirring occasionally, for 5 minutes. Simmer for 10 minutes, stirring occasionally, until all of the sauce has been absorbed. Stir in chicken and vegetable mixture and cook, stirring occasionally, for 1 minute. Serve hot or cold.