1 tbsp. plus 1 tsp. butter
1 c. onions, diced
1 c. green peppers
1 1/2 lb. skinned & boned chicken breast, cut into bite-size pieces
2 c. canned crushed tomatoes
4 oz. converted rice, uncooked
1 tsp. salt
1/4 tsp. garlic powder
1/8 tsp. pepper

Preheat oven to 400 degrees. In 4 quart flame proof casserole, heat butter over medium heat. Add onion and green pepper. Saute' until tender (2 to 3 minutes). Remove casserole from heat and add remaining ingredients. Stir until thoroughly combined. Cover and bake until rice has absorbed liquid (30 to 35 minutes).

NOTE: I saute' the chicken by itself to be sure it is done before adding to other ingredients.