This recipe is based on the one posted on She likes ruffles, he likes truffles (which was adapted from Campbell’s Kitchen).  I made it once a couple of weeks ago and then twice today (it goes quickly when you’re serving six people).  We experimented with French Onion soup because we did not have any Cream of Mushroom soup and I didn’t want to drive to to the store for a can of soup.

1 head of broccoli, chopped
1 1/2 C. cherry tomatoes, quartered
1 C. baby carrots, chopped
2 C. rice, cooked
2 medium-sized boneless chicken breasts, cubed
1 can Campbell’s Cream of Mushroom or French Onion soup
1/3 C. skim milk
1/2 C. sour cream
salt & pepper
1/2 C. shredded cheddar cheese
1/4 C. panko bread crumbs

On medium heat, cook chicken in soup for about ten minutes, or until slightly cooked.  Add sour cream and milk.  In 9×9 oven-safe baking dish, combine broccoli, carrots, tomatoes and rice.  Add soup mixture and salt and pepper to taste; stir until well combined.  Top with cheese and panko.  Bake for approximately 20 minutes at 450F.

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