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Chicken And Rice

1 package Long Grain And Wild Rice Mix
4-5 Boneless Skinless Chicken Breast Halves
2 Cans French Onion Soup
1 Red Bell Pepper
1 Green Bell Pepper
2 Tablespoons Vegetable Oil
3/4 Cups Water

Serving Size 7
265 Calories Per Serving
13 Grams Of Fat

Cooking Directions:
In a Saucepan [2 quarts] Cook rice using directions. Keep warm. In a large skillet heat oil on high and brown chicken on all sides. Add soup, 3/4 cup water and bell peppers. Reduce heat to low-medium, Cover and simmer cook for 15 minutes. Serve chicken and bell peppers on a bed of rice. Serve sauce in gravy boat. To thicken sauce add 2 tablespoons flour, upon stirring and heating sauce will thicken.
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