What you need:
leftover chicken, shredded
1/4 orange bell pepper diced
1/4 rd bell pepper diced
1/4 orange bell pepper diced
1/4yellow onion diced
2 tablespoons of olive oil
Can of Cream of mushroom soup
salt, pepper, garlic salt, poultry seasoning to taste
What you do:
Shred the chicken into small pieces and set aside.
Slice up the onion and bell peppers. In a skillet saute them with the 2 tablespoons of olive oil, just until tender.
Add in the cream of mushroom soup and mix well. Cook until the cream of mushroom soup is warm.
Add in the chicken and mix well.
Add in your spices. Mix well then cover and allow to simmer for a few minutes.
Serve on hoagie rolls hot!
Okay this was a kind of impromptu, throw together, last minute, Uh-oh, what am I gonna cook recipe. It was fabulous. Great way to utilize that left over chicken, FAST, and delicious. This recipe was devoured by Baby DIVA and H4L. H4L even packed himself his lunch for the next day before I cleaned the kitchen. When he does this, I KNOW the recipe is a keeper!
Posts
oh, now that's one to try!! thanks for sharing!!
ReplyDeleteYummy! Although I have to tell you I groan every time I see a red pepper in a recipe. I LOVE LOVE LOVE red peppers, but what is up with ONE pepper being like $3??
ReplyDeleteVicki,we got them on sale! $1 a piece! WOOOOHOOO!! I actually planted red, yellow and orange bell peper this year bc we like them so much but they are way too expensive!
ReplyDeleteYum! I'm always looking for new recipes to try with my leftovers.
ReplyDeleteYUM. I'll be trying this one for sure!
ReplyDeleteWhy is it that cream of mushroom soup makes everything tasty? That and bacon.
ReplyDeleteThanks for sharing this quick, easy recipe.
ReplyDeleteWow, that was thrown together on the fly - great creativity. It sounds really tasty too.
ReplyDelete