Directions

1. Heat oil in a large skillet over medium-high heat. Add onion, mushrooms and bell peppers; cook and stir 4 minutes. Stir in chicken strips. Add 1/4 cup water, oregano and garlic salt. Reduce heat to medium-low; cook, covered, 20 to 25 minutes or until chicken is cooked through (165°F). Remove from heat.
2. Stir tomatoes into chicken mixture; stir in cream cheese and lemon juice. Season with salt and pepper to taste. Cover and let stand 5 minutes or until cheese melts.
3. Place rice in a shallow serving bowl. Spoon chicken mixture on rice, and serve.