Chicken Fiesta

Total Time: 1 hr 9 mins Preparation Time: 5 mins Cook Time: 1 hr 4 mins

Ingredients

• Servings: 8
• 6 -8 boneless skinless chicken breasts
• 4 poblano peppers
• 6 medium sized bell peppers
• 4 tomatoes
• 3 medium onions
• 1 (10 3/4 ounce) can cream of chicken soup
• 1 (10 1/2 ounce) can beef consomme
• 2 tablespoons steak sauce
• 2 teaspoons garlic salt (to taste)
• 1/4 teaspoon pepper
• 3 cups cheddar cheese

Recipe

• 1 cut bell peppers, onions, and tomatoes into bite-sized pieces and place equal amounts in each casserole dish.
• 2 for the poblano peppers: place on a baking sheet under the broiler on high. roast the peppers, turning to get all sides blistered and black. or if you have a gas burner place the peppers directly over the burner and burn them until black and blistered.
• 3 place poblanos in a bowl covered tightly with plastic wrap.
• 4 meanwhile cut chicken into bite-sized pieces. season with garlic salt and pepper to taste.
• 5 brown chicken in skillet over medium-high heat and put half in each casserole dish.
• 6 unwrap the poblano peppers and peel them with your fingers or with a paper towel scraping off all the skin (i also just open them up and scrape out the seeds and stems) chop roughly.
• 7 in the skillet you used to brown the chicken, whisk together the cream of chicken soup, beef consumme, steak sauce, salt and pepper (to taste) and poblano peppers. bring to a boil and pour evenly over each casserole dish. stir a little just to lightly mix.
• 8 sprinkle over the cheese, cover, and bake in a 350 oven for 45 minutes.