Nancy'S Chicken And Rice Casserole

• 2 packages of chicken tenders (around 2 lbs) - Don't use whole chicken breasts. I've found that the chicken tastes better and more tender when you use smaller cuts of chicken.
• Flour, salt & pepper (to taste)
• 1 cup margarine - Don't use butter!
• 2 chopped white onions - Not sure where you do your grocery shopping, but you can find pre-choppped onions at most stores.
• 4 cloves (around 2 tablespoons) of garlic, minced - I use the pre-minced garlic in a jar
• 1 cup diced green bell pepper - Again, most stores have pre-diced peppers
• 2/3 cup pimientos - These come in a jar.
• 2 cups uncooked white rice
• 3 cups chicken stock
• 2 dashes of chili powder
• 3 teaspoons cumin
• 2 teaspoons salt
• 2 dashes of pepper

1. Roll chicken tenders in the seasoned flour.
2. Put margarine in skillet and heat for a minute over medium heat (until it all melts). Add chicken tenders and brown on each side for about 3-4 minutes each side.
3. In same pan, cook onion, garlic, and green pepper until onion is golden brown (about 5 minute).
4. Add pimientos rice, stir over low heat 2 minutes.
5. Add chicken stock, chili powder, cumin, salt & pepper.
6. Put the mixture in a casserole dish (any big oven-safe dish) and bake covered for 1.5 hours at 350 degrees.

chicken, flour, margarine do, white onions, garlic, green bell pepper, pimientos these, white rice, chicken stock, chili powder, cumin, salt, pepper

Taken from www.epicurious.com/recipes/member/views/nancys-chicken-and-rice-casserole-51446711 (may not work)