Chicken and Mushroom Casserole
You will need:
14 ounces chicken breast, boneless, skinless, diced
1 can Cream of Mushroom soup, low fat
1/2 cup milk, fat-free
4 portobello mushrooms, diced
3/4 pound broccoli (can be frozen or thawed, but fresh is preferred
1 1/2 teaspoon onion powder
1 1/2 teaspoon garlic powder
3/4 teaspoon black pepper
3/4 cup cheddar cheese, fat-free, shredded
Preheat oven to 350º F.
Mix soup and milk.
Mix together all ingredients in a casserole dish.
Bake, uncovered, for 25 to 30 minutes, or until chicken is cooked through (165º F).
Carefully remove from oven and serve.
Can be frozen up to 2 months in an airtight container.
Posted by Pat in IN