Chicken Etoufee

1. 1

   1.

2. 2

   Heat olive oil in a cast iron pot (if you dont have one, its okay, use a heavy-bottomed pot).

3. 3

   2.

4. 4

   Add the garlic, bell pepper and onion to the hot oil and saute until onion is translucent.

5. 5

   3.

6. 6

   Add the cans of cream of chicken soup and then fill up those cans with water and add them to the pan.

7. 7

   4.

8. 8

   Add the shredded chicken.

9. 9

   5.

10. 10

    Mix all ingredients together.

11. 11

    Add seasonings.

12. 12

    Sometimes I like to doctor mine a little bit with some red pepper or anything else I happen to have in the pantry.

13. 13

    6.

14. 14

    Let simmer on low for about 15 minutes.

15. 15

    I like to serve this over hot fluffy rice with a green onion garnish and a simple green salad.

16. 16

    YUM!

* Per serving · 4 servings · Values may vary.

No additional tips available.