Creamy Chicken and Pepper Skillet

Serves 4-6


  • 1 ½ lb. boneless chicken (cut into strips)
  • ½ tsp. cumin
  • ½ tsp. salt
  • ½ tsp. chili powder
  • ¼ tsp. cayenne
  • ½ yellow onion (cut into strips)
  • ½ each assorted peppers (cut into strips)
  • 1 can Campbell’s Cream of chicken soup
  • ½ cup shredded cheese
  • 2 Tbsp. olive oil
  • Cilantro for garnish


Preheat oven to 400 degrees.  Mix the salt, chili and cayenne together then rub the dry mixture onto the chicken.  Heat skillet with olive oil.  Then, sear chicken and remove from skillet.  Add the onions and cook for 2-3 minutes.  Then, add the peppers and cook until soft.  Add the soup and the chicken into the skillet.  Mix together and add the cheese to the top.  Place in the oven for 15 minutes.  Serve over rice with the cilantro for garnish.


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