Quick and easy dish that can be made just a little spicy or very spicy, depending on style of Rotel you enjoy. I used the original because that is what I always buy. This recipe should be a good one for diabetics because it contains only one serving of starch if you stick with the 1/2 cup and plenty of protein. The tomatoes and mushrooms are good fillers. I’m not sure about the soup but if you want lower fat content, use the lower fat version.

2-3 Chicken Breasts (sliced when partially frozen makes it easier to slice)
2 Tablespoons McCormick Grill Mates Garlic and Onion Medley seasoning
1 Tablespoon McCormick  Montreal Chicken seasoning
Enough olive oil to pan sear chicken (about 2 tablespoons I think)
1 can Rotel (any style depending upon amount of heat desired)
1 can Cream of Chicken Soup
1 can sliced mushrooms or 1 cup sliced fresh mushrooms
1 cup Brown Rice cooked in chicken broth (I used Minute Brown Rice)
Cut chicken into long strips about 3/4 inch thick. Place in zip lock bag.  Add both seasonings and shake well till chicken is coated. Heat oil in skillet when hot, pull out a couple of strips at a time from bag with tongs and place in skillet. Pan sear until chicken is no longer pink. 

While  chicken is cooking cook rice and let it set covered.

Add Rotel and soup. Stir until all of soup is blended in.  Add mushrooms and stir. Simmer for about 10 minutes.

Place about 1/2 cup of rice on plate and cover with hot chicken and sauce.  Enjoy with grean beans for a complimentary side dish.

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