Tuesday, December 14, 2010

Chicken, Veggie & Edamame Casserole

I already have several variations of a Chicken & Veggie Casserole but now I've got another. I need to figure out a better naming strategy for these casserole dishes are so similar but taste so much different. LOL! But until I get a brilliant brainstorm, I'll just call it this and share the recipe.

Chicken, Veggie & Edamame Casserole

4 bonless skinless chicken breasts (cooked and cubed) - about 1 pound
4 cups California Blend frozen veggies (broccoli, cauliflower, carrots)
1 cup edamame (beans only)
1 cup black beans
1 small box frozen spinach (thawed and squeezed dry)
1 onion
1 can cream of mushroom soup
1 cup cheddar cheese
salt & pepper

Cook the chicken breasts (I put a whole tray of chicken breasts in the oven with Lawry's Seasoning Salt on top, but you can cook it however you want). Cut chicken into cubes and add to a baking dish. Add veggies to the baking dish. To add the cream of mushroom soup, just plop tablespoons of soup all over the top and kind of "smoosh" it into the mixture. You don't need to mix it in well, it'll do it's thing in the oven. Top with cheddar cheese and wiggle it into the mixture so some of the cheese falls down into the stuff. Bake at 350 for about 30-40 minutes. Enjoy!

Other Casserole Recipes

Crazy Beef Casserole
Chicken and Veggie Casserole
Empty the Fridge Casserole

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