Chicken and Mushroom Bake |
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Prep Time: 10 Minutes Cook Time: 1 Minutes |
Ready In: 11 Minutes Servings: 4 |
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This chicken bake is unusual in that it does not contain pasta or cream. It is very tasty! Ingredients:
4 boneless skinless chicken breasts, cut into cubes |
1 tablespoon olive oil (i use inexpensive extra virgin olive oil from spain) |
1 chopped medium onion |
1 chopped red bell pepper |
1 chopped green bell pepper |
2 minced garlic cloves |
1/2 lb mushroom, sliced |
2 cups ketchup (i recommend heinz) |
2 cups chicken broth (i recommend swanson's) |
1 tablespoon worcestershire sauce |
1 tablespoon ground black pepper |
salt (to taste) |
Directions:
1. Preheat oven to 350 degrees F. Place cubed chicken in a baking dish and set aside.
2. In a medium skillet, saute onion, bell peppers, garlic, and mushrooms in olive oil until golden brown.
3. In a medium bowl, combine ketchup, chicken broth, worcestershire sauce, and pepper. Pour this ketchup mixture over the sauteed vegetables in the skillet.
4. Bring the vegetable mixture to a boil, then pour mixture over the chicken.
5. Place chicken dish in the oven and bake 1 and 1/2 hours (or until chicken is no longer pink inside and juices run clear).
6. This is best when served over rice.
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