Saucy Chicken and Vegetables

 

This is a super easy dish to prepare, especially if you are tired and don't want to spend a lot of time in the kitchen.  You can serve this meal with rice, potatoes, or dinner rolls.  Best of all, it is a one dish meal, so you don't have a lot of dirty dishes to wash.

Instead of using plain bread crumbs, add more flavor by using dried croutons or stuffing mix.  You can also cut the chicken up into strips or cubes.

Ingredients

1 Tbs. butter
1 Tbs. olive oil
2 boneless chicken breasts, skinned and halved
Salt and pepper to taste
1/8 to 1/4 tsp. onion powder
1/8 to 1/4 tsp. garlic powder
1 onion, chopped
1 sweet pepper, chopped
1 (16 oz.) pkg frozen broccoli cauliflower mix
1 (10 3/4 oz.) can condensed cream of mushroom soup
1/2 c. sour cream
1/4 tsp. thyme leaves
1/4 tsp. parsley flakes
1/8 tsp. paprika
1/8 tsp celery seed
1/4 tsp. Tony Chachere's Original Creole Seasoning
1/3 bread crumbs

Directions

Sprinkle salt, pepper, onion powder and garlic powder over both sides of the chicken breasts. 

In a heavy cast iron skillet, melt butter and olive oil over medium-high heat. Add the chicken breasts and brown the chicken on all sides. Remove the chicken and set aside.

Add the frozen vegetables, onion, pepper and mushrooms to the skillet. Sauté until crisp-tender and the frozen vegetables are no longer frozen. Return chicken to skillet.  In a small bowl, combine the cream of mushroom soup, sour cream, thyme leaves, parsley flakes, paprika, celery seed, and Tony Chachere's Original Creole Seasoning. Give it a taste to see if it needs more salt or pepper.  Pour over the chicken.  Sprinkle bread crumbs over the top.   Bake for 1 hour, or until chicken is fully cooked.