Tuesday, March 30, 2010

Cheesy Veggie Chicken

There were a few extra pieces of cooked Chicken remaining after dinner on Saturday. After a quick look I realized that I would be able to cut the remaining Chicken into chunks and get about about ¾ cup. Now, that is enough of cooked Chicken to make Cheesy Veggie Chicken.

This tasty meal has few ingredients. If I have any cooked Rice in our fridge, I add it, also. Sometimes, chopped Parsley is added into the mix. Prepare this meal and place it in a Microwave safe Bake and Serve dish. My Pyrex comes in handy! Then, into the Microwave it goes. So easy and oh so good! Did I mention quick to prepare?

Cheesy Veggie Chicken

Leftover pieces of cooked Chicken (about ¾ cup of chunks)
(1) 16 oz. bag of Frozen Broccoli & Cauliflower
(1) Can Campbell’s Healthy Request Cream of Mushroom (condensed) Soup
1/3 cup of Milk (can be Soy)
(1) Cup shredded Taco Cheese

1. Microwave (1) bag of Frozen Mixed Broccoli & Cauliflower four minutes less than directions on bag.
2. Spray a Microwave safe Bake and Serve dish (about 5” x 10”) with PAM. Place vegetables mixed with bite sized Chicken Chunks in dish.
3. Mix (1) can Healthy Request Cream of Mushroom (condensed) Soup with 1/3 cup milk in a bowl.
4. Spoon Soup Mixture over Chicken & Vegetables.
5. Sprinkle 1- cup Shredded Taco cheese over top.
6. Cover with plastic wrap, leaving open at one corner to vent.
7. Microwave about 8 minutes & 30 seconds, or until hot and bubbly.
8. Remove plastic wrap carefully when done.
9. Enjoy!

After attending a great lecture at the Museum of Springfield History on Sunday, this meal was so easy to prepare after returning home. The 16 oz. bag of Frozen Vegetables that I used also contained Water Chestnuts and Carrots.

Dinner was yummy!
We did enjoy it!

1 comment:

Mary Bergfeld said...

What a great way to use a small amount of left over chicken. Your recipe sounds wonderful. I hope you had a wonderful day. Blessings...Mary