We’re never at a loss for dinner ideas when there’s chicken in the refrigerator. This cheesy chicken and green pepper bake was a huge hit at our dinner table last night, and we threw it together in no time with just a few on-hand ingredients. We had a bell pepper that was near the end and this was a great way to make sure it didn’t go to waste. Chicken and rice, peppers and onions, and a few spice cabinet staples are all we need.
1 pound boneless, skinless chicken breasts, cut into 1-inch pieces
2 medium green bell peppers, chopped
1 small white onion, diced
2 medium garlic cloves, minced
2 tablespoons olive oil
4 cups low-sodium chicken broth
1 (10 3/4-ounce) can cream of chicken soup
1 teaspoon cumin
1 teaspoon chili powder
1/4 teaspoon paprika
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