Description
A delicious and creamy chicken bake with mixed vegetables and topped with cheese.
Ingredients
Scale
- 1 lb boneless, skinless chicken breasts
- 2 cloves fresh garlic, minced
- 1 medium sweet onion, chopped
- 2 cups mixed vegetables (bell peppers, zucchini)
- 1 cup low-sodium chicken broth
- 1 can (10 oz) low-fat cream of mushroom soup
- 1 cup shredded cheddar cheese
Instructions
- Preheat oven to 375°F (190°C) and grease a large baking dish.
- In a skillet over medium heat, sauté chopped onions in olive oil until translucent (about 5 minutes). Add minced garlic and cook for an additional minute.
- Stir in diced chicken breasts and mixed vegetables; cook until the chicken is no longer pink (7-10 minutes).
- In a large bowl, combine the cooked mixture with cream of mushroom soup and chicken broth until well-coated.
- Pour into the prepared baking dish, top with shredded cheddar cheese, and bake uncovered for 25-30 minutes until bubbly and golden brown.
- Allow to cool slightly before serving. Enjoy!
Notes
- For added flavor, try seasoning the chicken with herbs like thyme or rosemary.
- This dish pairs well with rice or a side salad.
- Prep Time: 10 minutes
- Cook Time: 30 minutes
- Category: Main Course
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 serving
- Calories: 350
- Sugar: 2g
- Sodium: 600mg
- Fat: 15g
- Saturated Fat: 7g
- Unsaturated Fat: 5g
- Trans Fat: 0g
- Carbohydrates: 30g
- Fiber: 3g
- Protein: 28g
- Cholesterol: 75mg