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Prep Time: 10 Minutes Cook Time: 20 Minutes |
Ready In: 30 Minutes Servings: 4 |
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This is easy to throw together on weeknights and comforting in the winter. You can really use any veggies you want, I have used a combination of yellow squash, cauliflower, spinach, zucchini, and broccoli and it was tasty. Frozen veggies work perfect for this- just thaw them out. You can also use the cheese of your choice; I have used swiss cheese slices in a pinch and it was delicious. I also use low fat milk and cheese to cut down on calories and fat. Ingredients:
2 cups broccoli florets, cooked |
1 cup frozen peas and carrot, thawed |
1 cup zucchini, cooked |
1 1/2 cups chicken, cooked and cut into bite sized pieces |
1 (10 3/4 ounce) can condensed cream of chicken soup |
1/3 cup milk |
1/2 cup cheddar cheese, shredded |
2 tablespoons breadcrumbs |
1 tablespoon butter, melted |
4 cups rice, cooked |
Directions:
1. Place veggies and chicken in a 2 quart shallow baking dish.
2. Mix soup and milk and pour over chicken and veggies. Sprinkle with cheese.
3. Mix bread crumbs with butter; sprinkle on top of cheese.
4. Bake at 450°F for 20 minutes or until hot throughout.
5. Serve over rice. Also good over mashed potatoes, pasta or biscuits.
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