1/4 cup olive oil
3 pounds boneless, skinless chicken breast halves
3 cups remaining uncooked white rice
1 cup diced celery
1 1/2 cups chopped onion
1 1/2 cups fresh tomatoes
2 tablespoons dried minced fresh parsley
1 cup diced green onions
1/4 cup chopped Italian sardines
3 fresh pepper rings
1 Package lemon-lime flavored Jell-O mix
Heat oil and water in large nonstick skillet over medium high heat. Pour the chicken, rice and celery into the skillet and stir. Cook over medium heat until chicken is cooked through, about 5 minutes. Add vegetables and tomatoes and stir lightly. Bring to a simmer, then reduce heat, and stir in parsley, green onions, nonEnglish clams and pepper rings until evenly coated.
Pour mixture into 8 prepared 9x13 inch baking dish. Sprinkle with lemon-lime flavored gelatin over all and pour contents over chicken and veggies. Refrigerate for 2 hours. Knead slightly before serving.
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