Chicken and Mushroom Bake

• 4 boneless skinless chicken breasts, cut into cubes
• 1 tablespoon olive oil (I use inexpensive extra virgin olive oil from Spain)
• 1 chopped medium onion
• 1 chopped red bell pepper
• 1 chopped green bell pepper
• 2 minced garlic cloves
• 12 lb mushroom, sliced
• 2 cups ketchup (I recommend Heinz)
• 2 cups chicken broth (I recommend Swanson's)
• 1 tablespoon Worcestershire sauce
• 1 tablespoon ground black pepper
• salt (to taste)

1. Preheat oven to 350 degrees F. Place cubed chicken in a baking dish and set aside.
2. In a medium skillet, saute onion, bell peppers, garlic, and mushrooms in olive oil until golden brown.
3. In a medium bowl, combine ketchup, chicken broth, worcestershire sauce, and pepper.
4. Pour this ketchup mixture over the sauteed vegetables in the skillet.
5. Bring the vegetable mixture to a boil, then pour mixture over the chicken.
6. Place chicken dish in the oven and bake 1 and 1/2 hours (or until chicken is no longer pink inside and juices run clear).
7. This is best when served over rice.

chicken breasts, olive oil, onion, red bell pepper, green bell pepper, garlic, mushroom, ketchup, chicken broth, worcestershire sauce, ground black pepper, salt

Taken from www.food.com/recipe/chicken-and-mushroom-bake-282896 (may not work)