What You Need: What You Need Quantity
Chunks of skinless, boneless chicken pepper and salt, four To one’s liking
The oil from olives Onion, 2 tablespoons garlic, peeled and crushed 2 minced cloves
Diced one bell pepper
Fungal Edibles 1 cup of peas, sliced 1 cup of corn kernels, frozen 1 cup chicken soup cream one 10.5-ounce can
Sour cream 1 cup of chicken broth one cup
Cheese that has been shredded one cup
Ritz crackers or any kind of crushed butter 2 tablespoons
Half a cup of melted butter.
Instructions:
Get the Oven Ready
The oven should be preheated to 350°F, or 175°C.
Put aside a 9×13-inch baking dish that has been greased.
Get the Chicken Ready
Add salt and pepper to both sides of the chicken breasts.
Warm the olive oil in a big pan over medium-high heat.
Toss in the chicken breasts and sear them for four to five minutes per side, or until they become a golden brown.
Before setting aside, take the chicken out of the pan.
Get the Vegetables Sautéd
Chop some garlic and sauté it with some chopped onion, bell pepper, and sliced mushrooms in the same pan.
For around five to seven minutes, or until the veggies are tender and aromatic, sauté them.
Put together the Casserole
Put the sautéed veggies, corn, peas, corn kernels, sour cream, shredded cheddar cheese, chicken broth, and cream of chicken soup into a big bowl.
