Tuesday, August 24, 2010

Creamy Chicken and Veggies

Printable Recipe

Creamy Chicken and Veggies
4-6 boneless skinless chicken breasts
5 small potatoes, peeled and cubed
1 cup carrots, sliced
1 bell pepper, chopped
1/2 cup onion, diced
1 1/2 cups water
1 can cream of chicken soup
Season-all seasoned salt

Heat olive oil in a large skillet. Season chicken with Season-all and add to skillet. Cook until chicken is browned and cooked through, about 5-6 minutes on each side. Remove from skillet. Add potatoes, carrots, bell pepper, and onion. Season veggies with Season-all. Add water. Bring to a boil; reduce heat to medium and simmer covered for 15 minutes. Cut chicken into cubes and add to skillet. Stir in cream of chicken soup. Continue cooking covered until veggies are tender.

Serves 4-6

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