1 pound skinless, boneless chicken breast halves - sliced
1 onion, halved
1 teaspoon minced garlic
1/2 teaspoon ground black pepper
1 teaspoon olive oil
5 (4 ounce) cans chicken broth
1/2 cup chopped cooked chicken meat
2 (10.75 ounce) cans condensed tomato soup
1 1/2 teaspoons salt
1 teaspoon ground black pepper
1 1/2 teaspoons ground black pepper
1/4 teaspoon dried parsley
Preheat oven to 350 degrees F (175 degrees C).
Lightly oil a large skillet or deep fryer pan. Coat chicken with olive oil, making sure to coat in all of the grease. Cook chicken in oil until only a dark brown. Set aside.
Mix all of the spices into a large saucepan. Quickly bring chicken and vegetables to a boil. Simmer for 30 minutes.
Place the chicken and vegetable mixture into a large dish. Spray with cooking spray. Pour chicken soup over chicken and vegetables and toss to coat.
Melt remaining olive oil in a large skillet over medium high heat. Add chicken mixture and stir to coat. Remove from heat and stir in the tomatoes soup, salt, ground black pepper and pepper. Sprinkle with parsley and serve at once.
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