Lou Couey's Chicken Supreme - Chicken Casserole

• 1/2 cup (125 ml) butter
• 1 cut up fryer chicken
• 2-1/2 cups (600 ml) Hot water
• 2 chicken bouillon cubes
• 1 can cream of chicken soup
• 1 can cream of mushroom soup
• 1 medium onion, chopped
• 1 medium sweet bell pepper, chopped
• 1 cup (225 ml) uncooked rice
• salt and pepper to taste

1. Preheat oven to 350 degrees (175 C.).
2. Grease or spray with a non stick product like Pam, a 9 x 13 pan and set aside.
3. With the stove burner on medium high, or an electric skillet turned on about 360 degrees (175 C.), melt the butter in a large skillet.
4. Put the chicken in and cook until the chicken is transparent.
5. Take out the chicken and set aside.
6. To the skillet put in the onion and bell pepper and saute them.
7. While the veggies are sauteing, dissolve the boullion cubes in the 2-1/2 cups (600 ml) of hot water.
8. Add the bouillon mixture into the skillet with the onion and bell pepper, then add the rice and the soups.
9. Mix well and heat the mixture.
10. Pour this mixture into the prepared 9 x 13 pan.
11. Submerge the chicken pieces into the mixture in the pan.
12. Bake at 350 degrees (175 C.) for about 1 hour or until done.

butter, chicken, water, chicken bouillon cubes, cream of chicken soup, cream of mushroom soup, onion, sweet bell pepper, rice, salt

Taken from online-cookbook.com/goto/cook/rpage/001C61 (may not work)