Shredded chicken dish

Ingredients:

• 1 (4-5 pound) boneless, skinless chicken breast or thighs
• 1 tablespoon olive oil
• 1 onion, chopped
• 2 cloves garlic, minced
• 1 teaspoon dried oregano
• 1/2 teaspoon salt
• 1/4 teaspoon black pepper
• 1 (14.5 ounce) can diced tomatoes, undrained
• 1 (10.75 ounce) can cream of chicken soup

Instructions:

1. Preheat oven to 350 degrees F (175 degrees C).
2. Heat the olive oil in a large skillet over medium heat. Add the chicken and cook until browned on all sides.
3. Transfer the chicken to a 9×13 inch baking dish.
4. Add the onion, garlic, oregano, salt, and pepper to the skillet. Cook for 2-3 minutes, or until softened.
5. Stir in the diced tomatoes and cream of chicken soup. Bring to a boil, then pour over the chicken.
6. Bake for 30 minutes, or until the chicken is cooked through and the sauce is thickened.
7. Shred the chicken with two forks and stir it back into the sauce.
8. Serve immediately.

Tips:

• You can use any type of chicken that you like. Boneless, skinless chicken breast is the most common, but you can also use boneless, skinless chicken thighs or even a rotisserie chicken.
• If you don’t have cream of chicken soup, you can substitute another cream soup, such as cream of mushroom or cream of celery.
• You can adjust the amount of oregano to your liking. If you don’t like oregano, you can substitute another herb, such as basil or thyme.

Enjoy!

Here are some ideas for how to serve this shredded chicken dish:

• Serve it on a bed of rice or pasta.
• Use it as a filling for burritos or tacos.
• Add it to a salad.
• Make a quesadilla with it.
• Serve it with your favorite dipping sauce.