Italian Chicken Casserole

Categories:
Chicken, Italian, VE Chili Peppers, VE Roasted Garlic, VE Sundried Tomato Dip MIx

2 tablespoon olive oil
3 lb chicken pieces
1 large onion; sliced
2 single green pepper; sliced
28 oz can diced tomatoes
1 cup chicken broth
1 tablespoon VE Sundried Tomato Dip Mix
2 tablespoon VE Roasted Garlic
1 shakes VE Chili Peppers
3 twist VE Sea Salt

1. Heat olive oil in large Eclipse® coated frying pan over medium high heat.

2. Brown chicken pieces on both sides for about 10 minutes. Remove chicken from pan and set aside.

3. Remove excess fat from pan. Add sliced onions and green peppers and stir-fry until onion is soft. Add remaining ingredients and simmer for 5 minutes.

4. Add browned chicken and cook, uncovered, for 20 – 25 minutes. Baste chicken with sauce frequently during cooking. Serve with pasta or rice.

Per serving: Calories 360, Fat 11 g (Saturated 2.5 g, Trans 0 g), Cholesterol 140 mg, Sodium 230 mg, Carbohydrate 10 g (Fibre 3 g, Sugars 5 g), Protein 53 g.