Zesty Chicken and Rice

Description
Makes 4 servings.

Ingredients

 * 8 chicken parts, skinned (about 3-1/2 pounds)
 * 1/2 teaspoon salt
 * 1/2 teaspoon garlic powder
 * 1 tablespoon butter or margarine
 * 1 medium onion, chopped
 * 1 10-3/4-ounce can cream of chicken soup
 * 1/2 cup water
 * 1/2 teaspoon dried oregano
 * 1/4 teaspoon chili powder
 * 1/8 to 1/4 teaspoon ground red pepper
 * 3 cups cauliflower or broccoli flowerets
 * 3 medium carrots, sliced
 * 3 cups hot cooked rice
 * chopped fresh parsley (optional)
 * 1 teaspoon oregano
 * 1 teaspoon prepared horseradish
 * 1/4 teaspoon ground black pepper
 * 1 pound peeled and deveined shrimp
 * 3 cups hot cooked rice
 * grated Parmesan cheese (optional)
 * 1/2 teaspoon salt
 * 1/8 teaspoon ground white pepper
 * 1/4 teaspoon ground nutmeg
 * 1 cup shredded Swiss cheese, divided
 * 1/4 cup dry white wine
 * 1/4 teaspoon ground white pepper
 * 1/8 teaspoon ground white pepper
 * 1/4 teaspoon ground nutmeg
 * 1 cup shredded Swiss cheese, divided
 * 1/4 cup dry white wine
 * 1/4 teaspoon ground white pepper
 * 1/4 teaspoon ground white pepper

Directions
Sprinkle chicken with salt and garlic powder. Melt butter in large skillet over medium-high heat until hot. Add chicken; cook 5 to 7 minutes or until slightly brown, turning occasionally. Remove chicken; keep warm.

Add oregano, chili powder and red pepper; stir well and return chicken to skillet. Reduce heat to medium; cover and cook 20 to 25 minutes or until fork can be inserted into chicken with ease and juices run clear, not pink. Stir in cauliflower and carrots during last 5 minutes of cooking. Serve over hot rice. Sprinkle with parsley.