Bohemian Chicken Casserole
|Skinless boneless chicken||1 Pound|
|Chili powder||To Taste|
|Vegetable oil||2 Tablespoon|
|Diced celery||1⁄2 Cup (8 tbs)|
|Chopped onion||1⁄2 Cup (8 tbs)|
|Whole mushrooms||1 Can (10 oz), drained|
|Green bell pepper||1 , sliced|
|Chicken bouillon cube||1|
|Water/Stock||1⁄2 Cup (8 tbs)|
|Tomato soup||1 Can (10 oz)|
Rinse the chicken and pat dry.
Cut into 1/2 inch-wide strips.
Sprinkle with seasonings.
Heat the oil in a skil let over medium-high heat.
Shake the chicken and flour in a large sealable plastic bag to coat the chicken.
Cook the chicken in the hot oil, turning to brown lightly on all sides.
Arrange the chicken in a 9 inch casserole.
Layer the celery, onion, mushrooms and bell pepper over the chicken.
Dissolve the bouillon cube in the water.
Pour the bouillon evenly over the top and spread the tomato soup evenly over the top, being sure chicken and vegetables are covered with liquid.
Bake, covered, at 325 degrees for 40 minutes.