AWESOME, QUICK AND EASY--FAMILY LOVE IT!
I enhanced the recipe and added 3 small cubed red skin potatoes that I sauteed with the onions, the entire jar of roasted red bell peppers, a handful of frozen roasted corn (optional, just happen to have it on hand), salt and pepper. Instead of 2 cups of chicken broth I used one 14oz can and 1% milk instead of regular whole milk to further reduce the fat in the recipe. I also added crumbled dried rosemary, thyme, scant measure of crushed hot peppers, small bay leave.
To complete the meal serve with hot corn bread and a toss green salad Boy! what a good meal. My family made dibbs on the scant amount that was leftover.