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I found this recipe in an edition of Favorite Food Brand Recipes, entitled Grama’s Sunday Suppers (from March of 2002). This has become one of my favorite recipes to make year-round.


  • 1 T vegetable oil
  • 1/2 lb skinless, boneless chicken breasts, cut into chunks
  • 1/2 lb hot Italian pork sausage, sliced (I often substitute smoked sausage)
  • 1/4 tsp garlic powder OR 2 cloves garlic, minced
  • 1 can (10 1/2 oz.) Campbell’s Condensed French Onion Soup
  • 1/3 cup Pace Picante Sauce or Chunky Salsa
  • 1 cup uncooked Original Minute Rice
  • 1/2 cup frozen peas
  • 1/2 cup frozen large uncooked shrimp


  1. In a medium skillet, over medium high heat, heat oil.
  2. Add chicken, sausage and garlic powder.
  3. Cook 5 minutes, or until browned,  stirring often.
  4. Pour off fat.
  5. Add soup and picante sauce.
  6. Heat to a boil.
  7. Stir in rice, peas and shrimp.
  8. Reduce heat to low.
  9. Cover and cook 5 minutes or until chicken and sausage are no longer pink and most of liquid is absorbed.
*Makes 4 servings.
I'm sharing this recipe over at The Homestead Blog Hop.


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