Mem’s Mums Chicken and Pepper Casserole
1 Tbsp oil
1 green pepper (capsicum)
440g can cream of chicken soup
1 1/2 cup sour cream
Heat oil in a saucepan; add onion and pepper, cook, stirring until soft. Stir soup and sour cream into saucepan and mix well. Remove the chicken meat from bones. Place chicken into an ovenproof dish, pour soup mixture over chicken, cover and bake in a moderate oven for about 35 minutes or until heated.
Serve with Zucchini Quiche/Slice.