Sally’s Splendid Chicken

Mains, Poultry
cheese, chicken, Rice



  • 1 cup rice*
  • 2 cups water or chicken broth (low sodium if available)
  • 4 tbsp. oil, divided
  • Salt & pepper
  • 1 red / yellow or orange pepper, sliced
  • 1 cup of mushrooms, sliced
  • 2 boneless skinless chicken breasts (or 6 boneless skinless thighs), sliced into ½ inch thick slices
  • 1 can cream of chicken or mushroom soup (low sodium if available)
  • ½ cup mayonnaise (Miracle Whip)
  • 2 tsp. curry powder
  • 1 tbsp. lemon juice (or orange juice)
  • 1 cup grated cheese
  • ½ cup breadcrumbs or panko


*Note:  you can substitute rice for couscous, if you do, just follow the package instructions.



  1. Cook the rice in the water /chicken broth.  Place cooked rice (or couscous if using) in a medium casserole dish (Approx. 8” x 8”)
  2. Preheat oven to 350 degrees.
  3. Heat 2 tbsp. of the oil in a large frying pan over medium heat.  Sauté the pepper slices and mushrooms for 2 – 3 minutes until it starts to soften.  Sprinkle a little salt and pepper over the vegetables while cooking.  Add vegetables as the second layer on top of rice / couscous.
  4. Sprinkle a little salt and pepper on the sliced chicken strips.  Heat remaining 2 tbsp. of oil in the same frying pan over medium heat, add the chicken and sauté until opaque (4 to 6 minutes) – don’t let it brown.    Place the chicken on top of the vegetables.
  5. In a separate bowl, combine soup, mayo, curry powder and lemon / orange juice. Pour sauce over the chicken.
  6. Combine the grated cheese and breadcrumbs together and sprinkle over the top.
  7. Bake uncovered for 25 minutes until casserole bubbles around the edges, let sit for 5 minutes and serve.


Serves 4-6