“Creamy Chicken Cacciatore”

Welcome back to the All Things Southern kitchen. Tell me, are you looking for a different main dish to serve this Easter? Maybe you just have to serve a big country ham, but you can still add this dish on the side for something new. I’m gonna share my Creamy Chicken Cacciatore with you. Ready? Great, let’s get cooking!

• Six to eight boneless chicken breasts
• 1 large onion sliced into rings
• 2 tablespoons margarine
• 1 can Rotel tomatoes
• 1 green pepper sliced into strips
• ½ cup milk
• 1 and ½ teaspoon oregano
• Salt and pepper to taste
• ½ pound Velveeta cheese cubed

I’ve already browned our chicken pieces and a large sliced onion in about two tablespoons of margarine. I’ve also sliced my green pepper into strips. Now, I’ll stir in a can of drained Rotel tomatoes and a ½ cup of milk along with my peppers. We’ll season this with a teaspoon and a half of oregano and salt and pepper it to taste. Then we’ll bring it to a boil, reduce the heat, cover it and simmer about twenty minutes, or until the chicken is tender. After that, we’ll uncover it and cook it another five minutes or so. That should do it for the chicken; we’ll move it to a serving platter and keep it warm.

Next, we’ll stir a half pound of cubed Velveeta Cheese into our skillet. Once it’s melted, we’ll pour it over the chicken and serve it with a nice big mound of rice! Ummm…ummm…I can’t wait…That’s good eating!