Ingredients:
4 chicken breasts, boneless, skinless
2 cups sour cream
2 cups cream of chicken soup
1 cup 1% milk
1/8 tsp. dried dill
1/2 tsp. garlic salt
1/2 tsp. onion salt
1/2 red bell pepper
3 cups white rice
1 tsp. chicken bouillon
Method:
Using cooking spray, salt and pepper chicken breasts, and 1/3 cup if water. Let chicken simmer for 20 minutes. Cool. Shred chicken. Set aside. Combine sour cream, soup and seasonings. Pour in milk. As the sauce begins to heat, fold in the shredded chicken. Prepare rice, substituting granulated chicken bouillon for salt. Serve white rice topped with stroganoff, garnished with diced red bell pepper and fresh ground peppercorns.
