1 skinless, boneless chicken breast
3 tablespoons vegetable oil
1 medium onion, diced
1 small green bell pepper, diced
2 cups prepared brown rice
1 1/2 cups chicken broth
1 1/2 teaspoons salt
1 teaspoon dried parsley
2 bay leaves
1 teaspoon ground black pepper
3 tablespoons lemon juice
1 (10 ounce) can canned chicken broth, strained
1 (10.75 ounce) can condensed cream of chicken soup
2 tablespoons cornstarch
Heat oil in a large skillet over medium heat. Saute chicken in oil until lightly browned, about 5 minutes. Add onion, green pepper and bell pepper; mix well. Reduce heat to medium heat. Add brown rice and 1 cup chicken broth; mix well. Add salt, parsley, bay leaves, pepper and lemon juice; cook 2 minutes. Add strained chicken broth and chicken soup; mix briefly.
Bring 1/3 of the chicken mixture to a boil; reduce heat to low and simmer for 15 minutes, stirring occasionally, until liquid is absorbed. Reduce heat to low and cook 6 minutes, stirring occasionally, until chicken is no longer pink and liquid is absorbed. Stir in cream of chicken soup and cornstarch. Stir evenly. Cook over medium heat for 3 to 4 minutes, stirring occasionally.
Reduce heat to low and add chicken mixture. Cook for 1 more minute, stirring occasionally. Serve with lemon juice.
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