3 tablespoons butter
1 (4 pound) whole chicken, cut into large pieces
1 green bell pepper, cut into 1/2 inch pieces
1 (12 ounce) package frozen chopped spinach, thawed and drained
1 (10.75 ounce) can condensed cream of mushroom soup
1 (4.75 ounce) can condensed cream of chicken soup
1 (8 ounce) container nonfat yogurt flavored liquid
1/2 cup butter
3 cloves garlic, minced
1 tablespoon dried basil
salt and pepper to taste
Melt 2 tablespoons butter in a large skillet over medium heat. Season with salt and pepper. Cook until golden, about 10 minutes. Transfer to a large bowl. Stir in chicken, spinach and soup. Return chicken to skillet and stir in flour. Reduce heat to low.
Combine soup, spinach, remaining 4.75 ounce soup, milk, still a little bit of soup, mixed with chicken, garlic, basil and sugar. Stir until mixture is thick enough to coat the back of a spoon.
I am not a very good cook yet, and I have never made this. This was very easy for me to follow, although I did change a few things. I used a large egg and a few tablespoons of fine grinds. I know this would have made it juicier, but I wasn't able to get much from it. I will keep searching....
⭐ ⭐ ⭐ ⭐ ⭐