Chile Chicken and Rice

I created this recipe last night with what I had in the cupboard and fridge.

Ingredients:

2 Boneless, Skinless Chicken Breasts, Cubed
1 Can Cream of Chicken Soup
1 4 oz. Can Condensed Milk
1 4 oz. Can Green Chile's, Diced
1/2 Medium Yellow Onion, Diced
1 Celery Stem, Diced
2 Cloves Garlic, Crushed
1 Tablespoon Extra Virgin Olive Oil
1 Tablespoon Butter
Pepper to Taste

Instructions:

In a large, deep pan heat the olive oil and butter over medium heat. Once the butter has melted, add the cubed chicken. Stir to coat with the oil/butter mixture and cook until no pink is visible. Add the onion, celery, and garlic. Stir to cook down the onion and celery. Stirring will also prevent the garlic from burning. Once the onion is slightly translucent, add the chile's, soup, and condensed milk. Stir until completely blended. Bring to a simmer, then cover and reduce heat to medium-low for 15 minutes, stirring occasionally. Before serving, add pepper to taste. Serve over rice.

Yield: 4 Servings
Prep Time: 10 minutes
Cook Time: 20 minutes