Ingredients:
3 to 4 seasoned chicken breasts (salt and pepper), cooked & cubedOne
10 oz can condensed cream of broccoli or mushroom soup (See note below)
1/3 cup reduced fat mayonnaise (traditional calls for 1 full cup. WOW.)
2 tablespoons milk
1 1/4 cups shredded cheese (cheddar, colby-jack, etc)
1 tablespoon sugar
1/4 teaspoon black pepper
2 large heads of cooked broccoli
2 small cans of sliced water chestnuts
1 1/2 cups COOKED quinoa (3/4 cup quinoa | 1 1/2 cups water | 1/4 teaspoon salt)
Feshly shredded parmesan cheese for the top
Directions:
1. COOK CHICKEN BREATS
Season with salt and pepper. cook at 350° for about 40-45 minutes. Cut open to make sure they are cooked all the way through. Keep the oven heated at 350°.
2. COOK THE QUINOA
Rinse quinoa in a fine sieve until water runs clear. (I use Bob's Red Mill brand and it is pre-rinsed so no need for that part) In a small saucepan combine the quinoa, water, and salt. Bring to a boil over high heat. Reduce heat to low and cover. Cook for 18-20 minutes, or until fluffy and the white ring/tail is visible. Fluff with a fork.
3. STEAM THE BROCCOLI (or cook in any way you choose)
10 oz can condensed cream of broccoli or mushroom soup (See note below)
1/3 cup reduced fat mayonnaise (traditional calls for 1 full cup. WOW.)
2 tablespoons milk
1 1/4 cups shredded cheese (cheddar, colby-jack, etc)
1 tablespoon sugar
1/4 teaspoon black pepper
2 large heads of cooked broccoli
2 small cans of sliced water chestnuts
1 1/2 cups COOKED quinoa (3/4 cup quinoa | 1 1/2 cups water | 1/4 teaspoon salt)
Feshly shredded parmesan cheese for the top
Directions:
1. COOK CHICKEN BREATS
Season with salt and pepper. cook at 350° for about 40-45 minutes. Cut open to make sure they are cooked all the way through. Keep the oven heated at 350°.
2. COOK THE QUINOA
Rinse quinoa in a fine sieve until water runs clear. (I use Bob's Red Mill brand and it is pre-rinsed so no need for that part) In a small saucepan combine the quinoa, water, and salt. Bring to a boil over high heat. Reduce heat to low and cover. Cook for 18-20 minutes, or until fluffy and the white ring/tail is visible. Fluff with a fork.
3. STEAM THE BROCCOLI (or cook in any way you choose)
4. MIX TOGETHER:
In a large bowl combine the soup, mayonnaise, milk, shredded cheese, sugar, and pepper until well mixed. Stir in the quinoa, broccoli, chicken and water chestnuts.
5. TRANSFER TO THE BAKING PAN(S)
Spoon mixture into greased casserole. (either one 9x13" or two 8x8" like I used) Sprinkle on some shredded Parmesan and bake for 35-40 minutes (30 minutes for the two pans) or until bubbly on the edges and golden. Makes 10 generous 1/2-cup servings.
 |
| season, cook and chop the chicken (I buy 'JUST BARE' brand chicken breasts - organic & cage free!) |
 |
| Make your own "cream of whatever" soup to avoid unnecessary ingredients |
 |
| Mix together the soup, mayonnaise, milk, shredded cheese, sugar, and pepper |
 |
| Sprinkle on the fresh parmesan cheese |
 |
| Enjoy! |
Condensed “Cream of Anything” Soup
1 cup cold milk
2 Tbsp cornstarch
1 1/2 Tbsp butter
1 tsp chicken bouillon
1/2 tsp salt
dash of pepper
Instructions:
In a small saucepan, whisk milk and cornstarch till well blended.
Stir in butter, bouillon, salt, and pepper.
Heat to a boil, stirring frequently. Simmer on low for one minute more to thicken.
Use in recipes to replace one can of cream of anything soup.
CONDENSED CREAM OF MUSHROOM SOUP:
Stir in a drained 4 ounce can of mushroom pieces to the recipe above.
Use in recipes in place of one can of Cream of Mushroom Soup.
CONDENSED CREAM OF CHICKEN SOUP:
Stir in 1/2 cup cooked chicken pieces to the recipe above.
Use in recipes in place of one can of Cream of Chicken Soup.
CONDENSED CREAM OF CELERY SOUP
Stir in 1/2 cup sautéed chopped celery to the recipe above.
Use in recipes in place of one can of Cream of Celery Soup.
recipe adapted from Eating Well... Living Thin(er!)
 |
| BTW, I have professional taste testers for all my recipes and J & L clearly love it! ;) |
