2 lb. boneless, skinless chicken breasts
2 red bell peppers
2 green bell peppers
1/2 red onion
2 cloves garlic, chopped
4 or 5 small red potatoes
2 cans cream of chicken soup (I use Campbell's cream of chicken with herbs)
1 pkg. egg noodles
extra virgin olive oil
seasonings to taste: salt, pepper, rosemary, Italian seasoning

Preheat oven to 400°F. In a large skillet, heat olive oil, 1 clove chopped garlic, and cubed red potatoes (leave skin on potatoes). Cook until potatoes are somewhat soft and brown. Place potatoes into a casserole or rectangular cake pan.

In the same skillet, combine 1 clove chopped garlic, red and green peppers (cut into size of a quarter or so), and onion (also cut into size of a quarter). Cook until peppers are somewhat soft, about 5 minutes. Add peppers and onions to casserole dish. Also in the same skillet, cook chicken breasts about 5 minutes on each side (will finish cooking in the oven). Add to casserole dish.

Then, in large bowl, mix the cans of cream of chicken soup with 1/2 cup of water to thin out, and stir completely. Add this liquid to the casserole dish and mix all ingredients carefully and thoroughly. Season to taste with salt, pepper, rosemary and Italian seasoning. Bake in oven at 400°F for 25-30 minutes, or until chicken and potatoes are completely done. Serve on top of cooked egg noodles. Enjoy!

Submitted by: Kmiz