Chicken a la Mom
Four chicken breasts
1 can cream of chicken soup
1 can diced tomatoes (do not drain!)
1/4 cup diced green onions
1/4 cup diced celery
1/4 peppers, green, red, yellow, or mixed (optional)
1 Tablespoon each fresh rosemary and basil
Leftover vegetables, already cooked (optional)
In large skillet or electric frying pan, brown chicken breasts. Remove from pan and dice. While dicing chicken, begin sauteing celery and green onion (and peppers). Add can of diced tomatoes, undrained. Stir in can of cream soup. Add chicken back into the pan, and sprinkle with rosemary, basil, and lemon pepper (to taste). If you're adding leftover veggies, do it now. I added peas and corn. Heat through; let simmer to thicken. Serve over egg noodles or rice or pasta of choice.
Optional: I wished I'd had green peppers. I would have cooked them with the celery and green onion. Come to think of it, red or yellow peppers would add color and flavor to the mix.
Note: Husband doesn't like celery, so I used very little. La Petite doesn't like mushrooms, so I couldn't use cream of mushroom soup. Amigo prefers pasta to rice, so this time I chose pasta. If you're not a tomato fan, add a little water to the soup instead of the canned tomatoes. About 1/2 cup should be fine. Stumble It!