A hearty and aromatic dish, from Aunt Teresa's kitchen to yours! Great if served with rice.

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Ingredients

2
Original recipe yields 2 servings
The ingredient list now reflects the servings specified

Directions

  • Preheat oven to 350 degrees F (175 degrees C).

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  • In a 9 x 13 inch baking dish, layer in the following order: onion, bell pepper, carrots and chicken. Pour soup over the top. Cover with aluminum foil and bake at 350 degrees F (175 degrees C) for 45 minutes. Remove foil and bake an additional 15 minutes.

Partner Tip

Reynolds® Aluminum foil can be used to keep food moist, cook it evenly, and make clean-up easier.

Nutrition Facts

727 calories; 47 g total fat; 158 mg cholesterol; 2165 mg sodium. 37.2 g carbohydrates; 39.4 g protein; Full Nutrition

Reviews (63)

Read More Reviews

Most helpful positive review

Rating: 5 stars
06/24/2004
This recipe was very simple and tasty. I took the advice of some previous reviewers and added some extras. I used boneless skinless chicken breasts sprinkled them with chopped garlic seasoned salt red and black pepper thyme oregano parsley and ground sage. I put 8 oz. of sliced mushrooms over the chicken and on top I used 1 can cream of mushroom and 1 cream of broccoli. It was great and smelled wonderful as it was baking! Read More
(62)

Most helpful critical review

Rating: 3 stars
07/06/2011
I made this and it is very good but the time it takes to cook is way longer than 60 minutes it needs about 90 minutes to cook I checked it at 60 minutes and blood was still coming out of the chicken. Read More
(5)
83 Ratings
  • 5 star values: 37
  • 4 star values: 24
  • 3 star values: 12
  • 2 star values: 5
  • 1 star values: 5
Rating: 5 stars
06/24/2004
This recipe was very simple and tasty. I took the advice of some previous reviewers and added some extras. I used boneless skinless chicken breasts sprinkled them with chopped garlic seasoned salt red and black pepper thyme oregano parsley and ground sage. I put 8 oz. of sliced mushrooms over the chicken and on top I used 1 can cream of mushroom and 1 cream of broccoli. It was great and smelled wonderful as it was baking! Read More
(62)
Rating: 5 stars
06/24/2004
This recipe was very simple and tasty. I took the advice of some previous reviewers and added some extras. I used boneless skinless chicken breasts sprinkled them with chopped garlic seasoned salt red and black pepper thyme oregano parsley and ground sage. I put 8 oz. of sliced mushrooms over the chicken and on top I used 1 can cream of mushroom and 1 cream of broccoli. It was great and smelled wonderful as it was baking! Read More
(62)
Rating: 5 stars
10/08/2003
I really enjoyed this recipe! I only feel that it needs to have a little basil and a whole lota pepper! But man! It was good! I had to alter the recipe because the supermarket had a sale on Chicken Thighs and they were all gone! So I used boneless and skinless chicken instead! Excellent!Loved it! Read More
(26)
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Rating: 5 stars
02/07/2005
The dish came out wonderful with some modifications. I used celery in place of bell pepper and added another layer of fresh sliced mushroom. I also put ground pepper on every layer. I cooked 4 chicken leg quarters without skin so I used one can of family sized cream of mushroom added 3/4 cup of water some fresh sliced mushrooms and fresh chopped parsley. To top it off I added some shredded swiss cheese. The baking time was tricky but it was definitely over an hour for me at 350 I cranked it up later on to speed up cooking time. The chicken turned out tender. I would definitely make this again. I used the food processor to get the vegetables very thin it worked out well. Read More
(23)
Rating: 5 stars
10/08/2003
i thought the recipe looked a little bland so i added some crushed red pepper and garlic powder--and it turned out great!! Read More
(13)
Rating: 5 stars
10/09/2003
my husband really loves this recipe and he's kinda picky so when i find one he likes i keep it! I added lots of ground pepper and a bit of season salt after cooking. I have also added chopped mushrooms and other veggies like a bit of chopped brocolli and gotten away with it. Great recipe. Read More
(11)
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Rating: 4 stars
10/09/2003
it was really good and simple to make! i added 3/4 cup of water and cooked for an hour. we used the gravy as a topping for mashed potatoes. Even my 4 yr. old ate it! thumbs up! Read More
(11)
Rating: 4 stars
03/30/2011
I used this recipe as a "base" and added and took away a few things. I put onion carrots sprinkled with garlic on bottom of pan. Put 3 legs 3 thighs and 3 wings sprinkled with my chicken seasoning on top. Mixed can of cream of celery and mushroom soup with milk and a little garlic salt. Baked for 1-1/2 hrs. Removed chicken from pan. Added most of sauce to pan that had about 1/2 lb. cooked elbows and let simmer to reduce. Added 2 tbsp. sour cream and served wit the reserved sauce. It was wonderful and flavorful. Read More
(9)
Rating: 4 stars
08/27/2003
I loved this dish! I used 4 leg quarters sliced fresh garlic into the layers and cracked black pepper too. I served it with baked potatoes; Mmm! My little ones really dislike bell pepper and onion so they picked but I would serve this to company with pride any time! You could save lots of time so you could entertain too as this is one FAAST recipe! Thanks Aunt Teresa!!!! Read More
(8)
Rating: 5 stars
07/07/2006
Was delicious! Will definitely be making it again! Thanks... Read More
(6)
Rating: 3 stars
07/06/2011
I made this and it is very good but the time it takes to cook is way longer than 60 minutes it needs about 90 minutes to cook I checked it at 60 minutes and blood was still coming out of the chicken. Read More
(5)