At the end of the weekend and beginning of (thankfully) a short work week ahead, a home cooked meal that will carry over into the next few nights (cue happy me not having to cook after work this week!) was the perfect cap to the holiday weekend. While it is most likely not diet-conscious friendly, it IS veggie-ful!
What you need:
-one can of roasted garlic cream of mushroom soup
-one can of cream of chicken soup
-shredded mozzarella cheese
-Panko bread crumbs
- Bake the chicken until it is done (about 15 minutes at 375 degrees).
- While it bakes, finely chop the broccolini, onion, and mushrooms.
- When the chicken is done, slice into small pieces and then place to the side.
- In a casserole dish, spray Pam and then coat with bread crumbs.
- Spread cooked chicken over the bread crumbs, and sprinkle with a little cheese.
- Add the chopped vegetables to the casserole dish.
- In a bowl, mix the condensed cream of mushroom and chicken soups together. You may want to add a splash or so of water to then out the soup a bit.
- Once the soups are well combined, pour over the vegetables and spread it out to coat the entire dish.
- Generously cover the casserole with shredded cheese and then top with a thin layer of bread crumbs.
- Season the top with black pepper, cover with foil, and bake for about 12 minutes.
- Remove the foil, and then return the dish to the oven for an additional 5 minutes.
- During the last few minutes that the casserole bakes, turn on the broiler and continue to cook until the bread crumbs are golden brown.
I served our casserole over rice, and served with a side of asparagus and purple carrots. For the asparagus, I drizzled olive oil, crushed red pepper, and sea salt, and baked in the toaster oven for about 12 minutes (really until a fork can easily poke the stalks). The purple carrots, I thinly sliced and sauteed in a sauce pan with orange juice.
That’s it! Super easy, super delicious, and even better that it will serve a few for several nights.