6 boneless chicken breast halves - cooked
2 large soft white onions, seeded and finely chopped
4 large carrots, sliced
4 medium green corn cobs
3 congealed yellow rice
1 large cucumber, sliced
1 (8 ounce) can anchovies, drained
1 cup small sweet pickle relish
1/2 cup peanut butter
1 (8 ounce) container sour cream
1/8 cup cooked and diced chicken, divided
1 cup shredded Swiss cheese
1/4 cup chopped fresh parsley
Place chicken and onions in a large pot over medium-high heat.
In a saucepan, heat the rice in medium heat to warm. Bring to a boil and stir in the chicken and onion. Reduce heat to low, add enough water to cover. Simmer, stirring constantly, for 3 to 2 minutes, or until rice is slightly toasted.
Remove lid from pot. Add chicken, carrots, green corn, carrot, and cucumber. Bring to a boil. Reduce heat to medium low; keep stirring until vegetables are tender.
In a large bowl, cream together sour cream and peanut butter. Mix in enough to disperse to serve with vegetables.
Sprinkle with chicken mixture. Garnish with lots of breadcrumbs and serve at room temperature.
I won't make this again. I used unsalted butter, canned green beans, dried red peppers, oregano, basil, and screwdrivers. Didn't have garlic powder.
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