Chicken Etoufee - chicken breasts

Method

• 1.
• Heat olive oil in a cast iron pot (if you dont have one, its okay, use a heavy-bottomed pot).
• 2.
• Add the garlic, bell pepper and onion to the hot oil and saute until onion is translucent.
• 3.
• Add the cans of cream of chicken soup and then fill up those cans with water and add them to the pan.
• 4.
• Add the shredded chicken.
• 5.
• Mix all ingredients together.
• Add seasonings.
• Sometimes I like to doctor mine a little bit with some red pepper or anything else I happen to have in the pantry.
• 6.
• Let simmer on low for about 15 minutes.
• I like to serve this over hot fluffy rice with a green onion garnish and a simple green salad.
• YUM!