Chicken Etoufee

• 3 whole Boneless, Skinless Chicken Breasts, Cooked And Shredded
• 3 cans (10.75 Oz. Can) Cream Of Chicken Soup
• 3 cans Water (Use The Soup Can To Measure)
• 1 cup Green Bell Pepper, Diced
• 1 cup Onion, Diced
• 2 cloves Garlic, Chopped
• 1/2 Tablespoons Cayenne
• Salt And Pepper, to taste
• 1/2 cups Green Onions, To Garnish

1. 1.
2. Heat olive oil in a cast iron pot (if you dont have one, its okay, use a heavy-bottomed pot).
3. 2.
4. Add the garlic, bell pepper and onion to the hot oil and saute until onion is translucent.
5. 3.
6. Add the cans of cream of chicken soup and then fill up those cans with water and add them to the pan.
7. 4.
8. Add the shredded chicken.
9. 5.
10. Mix all ingredients together.
11. Add seasonings.
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. 6.
14. Let simmer on low for about 15 minutes.
15. I like to serve this over hot fluffy rice with a green onion garnish and a simple green salad.
16. YUM!

chicken breasts, cream of chicken soup, water, green bell pepper, onion, garlic, cayenne, salt, green onions

Taken from tastykitchen.com/recipes/main-courses/chicken-etoufee/ (may not work)