Creamed chicken with vegetables, topped with crispy croutons for lots of crunch.
INGREDIENTS (for 6 servings):
- 1 onion, chopped
- 4 stalks celery, chopped
- 1 green bell pepper, chopped
- 1 (10.75 ounce) can condensed cream of chicken soup
- 1 (10.75 ounce) can condensed cream of celery soup
- 1 1/4 cups water
- 2 whole boneless, skinless chicken breast, cubed
- 1 cup croutons
PREPARATION:
Preheat oven to 350 degrees F (175 degrees C).
In a large skillet over medium heat, saute the onion, celery and green pepper in butter or margarine. Add the cream of chicken soup, cream of celery soup and water and simmer all together until hot.
Place chicken in the bottom of a lightly greased 9x13 inch baking dish. Put croutons on top of chicken, then pour soup mixture over croutons. Cover baking dish with foil and bake in the preheated oven for 1 hour. Remove foil and bake for an additional 30 to 45 minutes.