Chicken Etoufee

Directions

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   1.
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   Heat olive oil in a cast iron pot (if you dont have one, its okay, use a heavy-bottomed pot).
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   2.
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   Add the garlic, bell pepper and onion to the hot oil and saute until onion is translucent.
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   3.
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   Add the cans of cream of chicken soup and then fill up those cans with water and add them to the pan.
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   4.
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   Add the shredded chicken.
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   5.
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    Mix all ingredients together.
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    Add seasonings.
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    Sometimes I like to doctor mine a little bit with some red pepper or anything else I happen to have in the pantry.
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    6.
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    Let simmer on low for about 15 minutes.
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    I like to serve this over hot fluffy rice with a green onion garnish and a simple green salad.
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    YUM!