Chicken Casserole

Roast Pot Chicken Casserole with Onion & Green Pepper

Ingredients:

4 boneless, skinless chicken breasts (or thighs)

1 large onion, sliced

1 green bell pepper, sliced

2 cloves garlic, minced

1 can (10.5 oz) cream of chicken soup (or mushroom)

1/2 cup chicken broth (or water)

1 tsp paprika

1/2 tsp black pepper

1/2 tsp salt

1/2 tsp dried thyme or Italian seasoning

1 tbsp olive oil or butter

Optional: 1 cup shredded cheese (for topping)

Instructions:

1. Preheat Oven:

Set your oven to 375°F (190°C).

2. Sear Chicken (Optional):

In your roast pot over medium-high heat, add oil or butter and brown the chicken for 2–3 minutes per side. Remove and set aside.

3. Sauté Veggies:

In the same pot, add sliced onion and green pepper. Sauté for 3–4 minutes until just softened. Add garlic and cook for another 30 seconds.

4. Combine Sauce:

In a bowl, mix cream of chicken soup, chicken broth, paprika, salt, pepper, and thyme. Stir until smooth.

5. Assemble:

Add chicken back into the pot. Pour the soup mixture over the top. Spoon some sauce over the chicken. Cover with lid or foil.

6. Bake:

Bake covered for 45 minutes. Optional: Remove lid, sprinkle cheese on top, and bake uncovered for 10 more minutes until bubbly and golden.

7. Serve:

Serve over rice, mashed potatoes, or egg noodles. Add a side of crusty bread to soak up that sauce!