Recipe of Ultimate Chicken w/ Easy Roasted Bell Pepper Cream Sauce

Hey everyone, it is Jim, welcome to my recipe page. Today, we’re going to prepare a distinctive dish, chicken w/ easy roasted bell pepper cream sauce. One of my favorites. For mine, I’m gonna make it a bit unique. This is gonna smell and look delicious.

Chicken w/ Easy Roasted Bell Pepper Cream Sauce is one of the most well liked of recent trending meals in the world. It’s appreciated by millions daily. It is simple, it’s quick, it tastes yummy. Chicken w/ Easy Roasted Bell Pepper Cream Sauce is something that I have loved my entire life. They are nice and they look fantastic.

To begin with this particular recipe, we must prepare a few ingredients. You can have chicken w/ easy roasted bell pepper cream sauce using 9 ingredients and 6 steps. Here is how you cook that.

The ingredients needed to make Chicken w/ Easy Roasted Bell Pepper Cream Sauce:

1. Take 32 oz cream of chicken soup
2. Get 4 boneless, skinless chicken breast
3. Take 2 roasted red bell peppers
4. Prepare 1 roasted serrano pepper
5. Make ready 1/2 C red wine vinegar
6. Get 1 1/2 t fresh thyme
7. Prepare 1 pinch sugar
8. Get 2 cloves garlic; smashed
9. Make ready 1 large pinch kosher salt & black pepper

Instructions to make Chicken w/ Easy Roasted Bell Pepper Cream Sauce:

1. Puree bell peppers, serrano, vinegar, thyme, sugar, salt, and pepper together.
2. Fold pepper puree into cream of chicken soup. Place chicken breasts in a casserole dish and pour sauce atop.
3. Cover and bake at 350° for approximately 1 hour or until chicken is fully cooked.
4. Variations; Other bell peppers, jalapeños, poblano, ancho chile, chipotle, crushed pepper flakes, parsely, cilantro, basil, oregano, marjoram, mint, coriander, corn, parmesean, romano, cream cheese, goat cheese, chili powder, cumin, paprika, roasted garlic, bay leaf, broccoli, capers, broccoli rabe, cayenne, black bean, fava bean, chickpeas, cauliflower, carrots, celery, celery seed, ricotta cheese, feta, fontina, provolone,
5. Cont'd; coconut, chives, chervil, fennel, curry, harissa, honey, leeks, lemon, lime, marjoram, mint, red onion, ratatouille, saffron, sage, vegetable stock, zucchini, tomato, red wine, shery vinegar, balsamic,
6. Serve over rice

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