1. Place 4 boneless, skinless chicken breast "halves" in a 400 deg oven to allow them to "roast." After the chicken is cooked through, cut them into small bite-sized pieces.
2. Cook 1 cup (raw) of white rice. Set aside. Other items can be prepped while the rice and chicken are cooking.
3. Saute one half of a chopped medium yellow onion (or whole, if you really like onions) in half a stick (4 tablespoons) of salted butter until the onions are caramelized and start turning brown.
4. Combine all the ingredients in a large mixing bowl:
> Diced, cooked chicken breast
> All of the cooked rice
> 1 cup of diced/chopped roasted red pepper
(*sold as a condiment in a jar; it will need to be chopped)
> 1 & 1/2 cup frozen petite peas
> 1 can of Campbell's Cream of Chicken soup (26 oz., family size)
> One HALF soup can of water
> Freshly ground black pepper, amount per desired taste
5. OPTIONAL: Saute sliced mushrooms in salted butter, with or without cooking wine, and add to the above ingredients.
6. After contents are combined, transfer to a 9x13 Pyrex baking dish. Bake at 400 until cooked through and bubbly (about 20 minutes???). Let it rest a bit before serving. Garnish with paprika, if desired.