My family and I love casserole type dishes, but we are chicken lovers as well, so I made this recipe and it has been a hit among friends and family for years now.
The measurements I am giving are for a serving size of about 4-5 people. You can double the recipe if necessary
1-2 bags of boneless skinless chicken breasts
1 whole bell pepper
4 10 3/4 cans of Campbell's cream of mushroom and roasted garlic soup
1 large family size can of Campbell's cream of chicken soup
1 1/2 cups of milk
Preheat the oven to 350 degrees. Ovens vary, but 325-350 will do just fine.
Season and prepare your chicken breasts, cover in foil, and poke 2-3 slits in the foil.
Let the chicken breasts cook for approx. 45-60 minutes.
While the chicken is cooking, cut the bell pepper into small julian spears. It should make a handful or so. You can actually use as much or as little bell pepper as you desire, but the more you use, the better the flavor at the end result.
Empty all cans of soup into a bowl and add the milk. Also add the bell peppers and stir until the mixture is all blended.
Once the chicken is done, take it out, pour off the excess juices (save them in a container- it makes good stock for chicken gravy for another meal).
Pour the mixture onto the chicken and place back in the oven for 20-30 more minutes or until the mixture begins to boil. Stir often
I serve this dish on a bed of white rice with a side of steamed cabbage and cranberry sauce. Enjoy!
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