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Prep Time: 20 Minutes Cook Time: 45 Minutes |
Ready In: 65 Minutes Servings: 6 |
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Very simple and very tasty! Ingredients:
1 lb skinless chicken |
1 small onion, chopped |
2 garlic cloves, crushed |
salt |
pepper |
cinnamon |
1/2 cup red pepper, sliced |
1/2 cup orange bell pepper, sliced |
1 (8 ounce) can fat-free chicken broth |
1 (8 ounce) can condensed cream of mushroom soup |
olive oil |
Directions:
1. Preheat over to 350°F.
2. In a large skillet, heat a thin layer of olive oil.
3. Sauté onion and garlic until soft and translucent.
4. Remove with a slotted spoon to a 4 quart casserole dish.
5. In the same oil, gently brown the chicken, sprinkling each side with salt, pepper and a little cinnamon.
6. While chicken is browning, mix chicken broth and mushroom soup. Mix until smooth - no lumps!
7. Heat soup mixture in a microwave until steaming hot (2-3 minutes on high).
8. Remove chicken when browned on both sides to the casserole.
9. In the same oil, quickly sauté the pepper strips and add them to the casserole.
10. Pour hot soup over everything; seal top with a sheet of aluminum foil, then cover and bake for 35-45 minutes.
11. Serve over brown or jasmine rice.
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