Shelly's Recipe

CHICKEN RICE ITALIANO SKILLET

Category: Casseroles - Chicken and Turkey

1/4 cup olive oil
3 whole chicken breasts, split
1 cup chopped onion
2 clove garlic, minced
2 (19 oz) can Progresso Minestrone soup
1 cup crushed tomatoes
1 1/2 cups uncooked rice
1 tsp hot pepper sauce and salt
1/2 tsp pepper
1 (10 oz) pkg frozen peas, thawed
2 jars artichoke hearts, drained

Heat oil in skillet and brown chicken on all sides, about 15 minutes. Remove from skillet and add onion and garlic, cook until tender. Stir in next 5 ingredients and top with chicken. Cover and simmer 20 minutes. Stir in peas and artichoke hearts. Simmer an additional 5 minutes or until liquid is absorbed. Serves 6.