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Ingredients:

3 whole boneless skinless chicken breast half
3 tablespoon margarine or butter
3 tablespoon sliced onion
3 garlic clove , minced
2 tablespoon all-purpose flour
2 (14 1/2-ounce) can ready-to-serve chicken broth
1 (16-ounce) can whole tomato , undrained, cut up
1 tablespoon chopped fresh parsley
1 teaspoon dried thyme leaves
1/2 to 1 1/2 teaspoon salt
1 teaspoon hot pepper sauce
2 bay leaf
2 cup chopped green bell pepper
1 cup frozen sweet pea (from 1-lb. pkg.)
1 (4 1/2-ounce) jar sliced mushrooms , undrained
3 cup hot cooked rice

Brown chicken breasts in margarine in large, deep skillet over medium heat. Remove chicken breasts from skillet. Add onions and garlic cook over medium heat until onions are tender, about 3 minutes. Remove from heat. Stir in flour. Add broth, tomatoes, parsley, thyme, salt, hot pepper sauce and bay leaves blend well. Add browned chicken breasts cook over low heat 30 minutes, stirring occasionally. Add bell peppers cook an additional 10 minutes. Add corn, peas and mushrooms cook an additional 10 to 15 minutes or until chicken is tender. Remove bay leaves before serving.

To serve, place 1/2 cup rice in each of six individual serving bowls. Top with chicken breast half and generous 1 cup of bisque.


From "Pillsbury Best of the Bake-Off? Cookbook." Copyright 2004 General Mills. Used with permission of the publisher, Wiley Publishing, Inc. All Rights Reserved.

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