Ingredients
- 1 piece Chicken
- 100 g Rotel diced tomatoes with green chilies
- 1 piece Onion
- 1 g Chopped celery
- 8 fl oz Condensed cream of mushroom soup
- 1 tsp Salt
- 1/2 tsp Black pepper
- 1 tsp Garlic powder
Instructions
- Preheat your oven to 350°F (175°C).
- In a skillet, cook the chicken over medium heat until fully cooked. Remove from skillet and shred the chicken.
- In the same skillet, sauté the chopped onion and celery until soft.
- Add the shredded chicken back to the skillet along with the Rotel diced tomatoes, cream of mushroom soup, salt, black pepper, and garlic powder. Mix well.
- Pour the mixture into a baking dish and spread it evenly.
- Bake in the preheated oven for about 25-30 minutes, or until bubbling.
- Serve hot and enjoy your creamy chicken and tomato casserole!