Ingredients:
Olive Oil: 2 tablespoons
Onion: 1, diced
Garlic: 2 cloves, minced
Bell Pepper: 1, diced
Mushrooms: 1 cup, sliced
Chicken: 4 skinless, boneless chicken breasts, cut into chunks
Seasonings: Salt and pepper to taste
Peas: 1 cup, frozen
Corn Kernels: 1 cup, frozen
Cream of Chicken Soup: 1 can (10.5 ounces)
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Instructions:
Preheat the Oven: Set your oven to 350°F (175°C).
Cook the Chicken:
Season the chicken chunks with salt and pepper.
Heat the olive oil in a large skillet over medium heat.
Add the chicken and cook until browned on all sides, approximately 5-7 minutes. Remove the chicken from the skillet and set aside.
Sauté the Vegetables:
Using the same skillet, add the diced onion and minced garlic. Sauté for 2-3 minutes until the onion becomes translucent.
Add the diced bell pepper and sliced mushrooms. Cook for an additional 3-4 minutes until the vegetables are tender.
Combine All Ingredients:
Return the cooked chicken to the skillet.
Stir in the frozen peas and corn kernels.
Add the cream of chicken soup, mixing thoroughly to combine all ingredients.
Bake the Casserole:
Transfer the mixture to a greased casserole dish.
Spread the mixture evenly in the dish.
Cover with aluminum foil and bake in the preheated oven for 25-30 minutes, until the casserole is bubbly and the chicken is fully cooked