Chicken Etoufee

1. Heat olive oil in a cast iron pot (if you don’t have one, it’s okay, use a heavy-bottomed pot).
2. Add the garlic, bell pepper and onion to the hot oil and saute until onion is translucent.
3. Add the cans of cream of chicken soup and then fill up those cans with water and add them to the pan.
4. Add the shredded chicken.
5. Mix all ingredients together. Add seasonings. Sometimes I like to doctor mine a little bit with some red pepper or anything else I happen to have in the pantry.
6. Let simmer on low for about 15 minutes.

I like to serve this over hot fluffy rice with a green onion garnish and a simple green salad. YUM!