Total Time
30mins
Prep 15 mins
Cook 15 mins

I love this stuff. I first ate it at a mother-daughter banquet at church. I was hooked, so I had to have the recipe. Thanks Beverly! I have also eaten this over biscuits. Yummy.

Ingredients Nutrition

Directions

  1. Cook and stir chicken in hot butter on low to medium heat in a large skillet until lightly browned and fork tender.
  2. Add gravy (if using gravy mix in package, make before adding to skillet).
  3. Add peas, milk, mushrooms, salt and pepper; bring to a boil.
  4. Reduce heat; cover and simmer 2 minutes.
  5. Bring back to a full boil; stir in rice and pimiento.
  6. Cover, remove from heat and let stand 5 minutes.
  7. Fluff with fork and serve hot.

Reviews

(2)
Most Helpful

This is such a quick and simple recipe, I loved it. My boyfriend was very happy with it as well. I could not find pimientos in my local grocery store but I used diced up jarred roasted red peppers (which is basically the same thing, I think) instead and I omitted the mushrooms. I served it with white rice. It was very tasty and I loved how easy it was to make. Thanks for posting!

FLRocco August 14, 2007

This was a wonderfully simple, tasty, kid pleasing dish. I had to omit the pimentos and mushrooms for my family's taste but it was still great! Also I used a pound of chicken tenders that I cut up and used the jar of homestyle chicken gravy. It was a hit at my house...my 4 yr old had 3 helpings! Thank you!

Jeniferbz July 11, 2006

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