Directions:
- Preheat over to 350°F.
- In a large skillet, heat a thin layer of olive oil.
- Sauté onion and garlic until soft and translucent.
- Remove with a slotted spoon to a 4 quart casserole dish.
- In the same oil, gently brown the chicken, sprinkling each side with salt, pepper and a little cinnamon.
- While chicken is browning, mix chicken broth and mushroom soup. Mix until smooth - no lumps!
- Heat soup mixture in a microwave until steaming hot (2-3 minutes on high).
- Remove chicken when browned on both sides to the casserole.
- In the same oil, quickly sauté the pepper strips and add them to the casserole.
- Pour hot soup over everything; seal top with a sheet of aluminum foil, then cover and bake for 35-45 minutes.
- Serve over brown or jasmine rice.
Nutrition Facts
| Amount Per 1 Serving | |||
| Calories | 182.58 Kcal (764 kJ) | ||
| Calories from fat | 97.88 Kcal | ||
| % Daily Value* | |||
| Total Fat | 10.88g | 17% | |
|---|---|---|---|
| Cholesterol | 90.7mg | 30% | |
| Sodium | 821.35mg | 34% | |
| Potassium | 267.78mg | 6% | |
| Total Carbs | 9.49g | 3% | |
| Sugars | 3.08g | 12% | |
| Dietary Fiber | 0.85g | 3% | |
| Protein | 11.13g | 22% | |
| Vitamin C | 36.2mg | 60% | |
| Vitamin A | 0.8mg | 26% | |
| Iron | 11.7mg | 65% | |
| Calcium | 84.1mg | 8% | |
| Amount Per 100 g | |||
| Calories | 145.97 Kcal (611 kJ) | ||
| Calories from fat | 78.25 Kcal | ||
| % Daily Value* | |||
| Total Fat | 8.69g | 17% | |
|---|---|---|---|
| Cholesterol | 72.51mg | 30% | |
| Sodium | 656.64mg | 34% | |
| Potassium | 214.08mg | 6% | |
| Total Carbs | 7.59g | 3% | |
| Sugars | 2.47g | 12% | |
| Dietary Fiber | 0.68g | 3% | |
| Protein | 8.9g | 22% | |
| Vitamin C | 28.9mg | 60% | |
| Vitamin A | 0.6mg | 26% | |
| Iron | 9.3mg | 65% | |
| Calcium | 67.2mg | 8% | |
* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.
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