Nacho Chicken & Rice Recipe
- 4-½ cups hot cooked rice
- 1/8 teaspoon chili powder
- ½ cup chunky salsa
- 1 can (10-¾ ounces) condensed nacho cheese soup, undiluted
- 1 each small green, sweet red and orange peppes, cut into thin strips
- 2-½ pounds boneless skinless chicken breast halves, cubed
1. In a 3-qt. slow cooker, combine the chicken, peppers, soup, salsa and chili powder. Cover and cook on low for 5-6 hours or until chicken is tender. Serve with rice. Yield: 6 servings.