Ingredients
2 lb chicken breasts, halved, boned and skinned
10¾ oz condensed mushroom soup, (1 can)
10 oz broccoli, blanched, drained, and cooled
10 oz red bell peppers, chopped
¼ cup unsalted butter, melted
¼ cup cheese, of your choice, shredded
⅛ tsp paprika, (1 envelope)
⅛ tsp ground celery seeds
¼ tsp onion powder
¼ tsp dried thyme
salt and ground black pepper, to season
Preparation
Combine the melted butter, paprika, celery seeds, onion powder, and dried thyme together. Season it with salt and pepper.
In a large mixing bowl, place the chicken then pour your butter mixture. Toss to evenly coat.
Preheat oven to 350 degrees F then grease a baking casserole of your choice with cooking spray.
In the greased casserole, layer your condensed mushroom soup, broccoli, bell peppers, and tossed chicken. Top with some grated cheese.
Bake for 1½ to 2 hours until the chicken is tender. Serve immediately!
