Chicken Nugget Casserole-Divan

Two of my favorite dishes are chicken nugget casserole and chicken divan. Both of these dishes taste like home and are great for leftovers throughout the week. Tonight I set out to make a lighter version of the traditionally heavy breaded chicken nugget casserole, but in turn created a hybrid of two of my favorites.


What you need:

-chicken (I just used two breasts, sliced in half each)

-broccoli

-sliced portobello mushrooms

-1 can of condensed cream of chicken and mushroom soup

-1 can of chicken broth

-about 4 oz. of shredded mozzarella cheese

-Panko bread crumbs

-grated Parmesan cheese 


Directions:

  1. Preheat the oven to 375 degrees.
  2. On a baking sheet, lay out the pieces of chicken.
  3. Lightly dust the chicken with some grated Parmesan and Panko bread crumbs.
  4. Bake the chicken for about 20 minutes.
  5. When the chicken is done, remove from the baking sheet and chop into nugget sized pieces.
  6. In a greased casserole dish, place chicken, chopped broccoli, and sliced mushrooms.
  7. Sprinkle the shredded cheese and some more Parmesan cheese.
  8. Pour the can of condensed soup over the casserole. Fill the empty can about half way with water, and pour on the casserole.
  9. Pour the can of chicken broth over the casserole.
  10. Cover the casserole with more bread crumbs.
  11. Cover with aluminum foil and bake for about 15 minutes.
  12. Remove the foil and return to the oven for about another 10 minutes.
  13. Serve over rice, and enjoy!

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(The picture doesn’t quite do the meal justice, but I promise it tastes good!)

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