Ingredients
Scale
- 1 tablespoon butter unsalted
- 1 red bell pepper diced
- 2 10.5 ounces cans cream of mushroom soup
- 1 10.5 ounces can cream of chicken soup
- 1 4oz can sliced mushrooms
- 2 cups rotisserie chicken chopped
- 1 cup water
- ½ cup frozen peas
- chopped parsley garnish
- salt and pepper to taste
Instructions
- Melt the butter in a large skillet over medium-high heat.
- Add the diced red bell pepper and sauté until soft, about 5 minutes.
- Stir in the cream of mushroom soup and cream of chicken soup, heating through.
- Incorporate the sliced mushrooms, chopped chicken, water, and frozen peas into the skillet.
- Cook the mixture for an additional 10 minutes until thoroughly heated.
- Season with salt and pepper to taste before serving, garnished with chopped parsley. Enjoy over egg noodles or rice.
Notes
Feel free to use fresh cooked chicken if you prefer over rotisserie chicken.
This dish can be easily modified by adding your favorite vegetables or spices.
Leftovers can be stored in the refrigerator for up to 3 days.
Nutrition
- Serving Size: 1 serving
- Calories: 350
- Sugar: 2g
- Sodium: 800mg
- Fat: 10g
- Saturated Fat: 4g
- Unsaturated Fat: 3g
- Trans Fat: 0g
- Carbohydrates: 35g
- Fiber: 2g
- Protein: 25g
- Cholesterol: 50mg
Nutritional information is an estimate. The nutritional values for your final dish may vary based on measuring differences and products used.