- 6 chicken thighs
- 1 medium onion, coarsely chopped
- 1 small bell pepper
- 1 can medium tomatoes and green chilies
- 1 can chicken broth
- 1 can creamy chicken mushroom soup
- Salt and pepper
- Olive oil spray
Spray nonstick pot or skillet. Salt and pepper chicken. Add chicken, and cook until lightly browned. Add onions and bell pepper, and cook for about 10 minutes. Add tomatoes, broth and soup. Cover and simmer for 25 minutes. Serve over rice or mashed potatoes. Serving size for 6. Options: Add orange, red and yellow bell peppers and carrots for color.
Onions, bell pepper and rice can be prepared ahead of time and put together in resealable storage bags for easy storage. Chicken can be seasoned and put in resealable storage bags as well for less space use. This will save time for preparation and more time for visiting.