Tomato Chicken Rice Casserole
- 3 Tbsp. corn oil
- 1 1/2 cup chopped green pepper
- 1/4 cup sliced onion
- 1/4 cup cornstarch
- 2 cup chicken stock
- 3 Tbsp. soy sauce
- 2 cups shredded cooked chicken
- 3 tomatoes, chopped
- hot cooked rice
In a skillet, heat the oil and add the peppers and onions. Cover and cook over low heat until tender but not brown. Blend the cornstarch with a little bit of chicken stock. Add remaining stock and soy sauce. Gently stir the shredded chicken and stock mixture into vegetables. Cook, stirring constantly, until sauce is clear and thickened. Add tomatoes and heat through. Serve over hot rice.
By Robin from Washington, IA
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