Cheezy Veggie Chicken Casserole |
| Name: |
Kathryn Hastings |
| Base: |
Naval Weapons Station |
| Recipe: |
This is a quick easy meal I find easy to get my husband to eat after a long day. You can add cooked corn or peas if you like.
Items needed:
- 1 pound chicken breast tenders/ chopped
- 2 tablespoons extra virgin olive oil
- 2 boxes of mac n cheeze
- 3 cups of broccoli florets/ cooked
- 2 cups of your fav. shredded cheese(we pref. low fat cheddar)
Directions:
Preheat oven to 350 degrees.
Heat pan over medium heat and pour extra virgin olive oil in pan. Place in chopped chicken and cook through. Cook the boxes of mac and cheese as recommended. Take your favorite casserole dish and layer the bottom with the mac and cheese and all it's left over cheesy juice. Scatter your cooked chicken evenly on top of the mac and cheese and sprinkle a cup of your shredded cheese on top. Follow up by placing your broccoli on top of the chicken and cheese then sprinkle the left over cup of cheese on top. Place your casseroli dish into the oven and bake for ten minutes or until the cheese on top has melted. Each oven is different. I made it in my parents oven and it took more time than my oven for the cheese to melt. Allow to cool for a few minutes if you have little ones. This recipe is a great way to get some dairy, veggies, and chicken into your child's diet.
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