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• 1 tablespoon vegetable oil
• 1 tablespoon margarine
• 1 lb chicken breast, boneless and skinless, cut into cubes
• 1/2 cup onion, finely chopped
• 1 (10 3/4 ounce) can condensed cream of mushroom soup, undiluted
• 1 cup water
• 3/4 cup long grain rice
• 1/2 teaspoon salt
• 1/2 teaspoon chili powder
• 1/4 teaspoon pepper
• 1/4 teaspoon paprika

 

1. In a large skillet heat oil and margarine.
2. Add chicken and onion cook and stir until chicken is lightly browned and onions are tender.
3. Stir in remaining ingredients.
4. Transfer to a greased 1-1/2 quart casserole dish.
5. Bake at 370°F for 1 hour or until rice is tender.