Every once in a while you find a meal that has all the food groups pretty much covered – veggies; check – protein; check – diary; check – grains; check. Yes, we are missing the fruit but that can be easily resolved with a side! Regardless, I love to make this dish because it’s an all-in-one dinner that the guys love! It tastes great, is fairly heathy and the best part is you can make it ahead and then just pop it in the oven for a hot and fresh dinner! Yum!
What You Will Need
3 Large Chicken Breasts
1 Can 98% Fat Free Cream of Mushroom Soup
1 Tablespoon Low Fat Mayonnaise
2 Cups Brocolli
1 Cup Shredded Cheese (Low Fat Can be used)
1/2 Cup Stuffing Mix
How to Make It
Cut your chicken into cubes and saute it. While it is cooking, steam your broccoli as well. I boiled mine since it was frozen but depending on whether you are using frozen or fresh, cook until it is crisp buy not mushy. Once your chicken is tender but done, set is aside to cool.
Once your brocoli finishes cooking, drain it well and cover the bottom of a glass casserole dish with it. Be careful! It will be hot!
Now add a layer of chicken evenly on top of your broccoli.
Set this aside and in a small bowl, mix your can of 98% fat free cream of mushroom soup and 1 tablespoon of mayonnaise.
Spoon the mixture over top of the chicken and broccoli and then top with a layer of cheese. Sprinkle your half cup of dressing on top (I was only able to find cubed dressing at the store for this recipe but I find that finely crumbled dressing works much better – and looks much prettier).
Bake at 350 degrees for 25 to 30 minutes or until the cheese is bubbly. Remove from the oven and let it stand and cool. Serve the casserole warm for the best taste! Your family is sure to love it!
And if you plan it just right, there should be plenty left for lunch tomorrow! Because this wonderful dish is even better heated over! Enjoy!