Easy Chicken and Vegetable Casserole

 

 Easy Chicken and Vegetable Casserole

• cooked grains such as brown rice, quinoa, or farro

  2 1/2 cup

• cooked chicken(chopped)

  1 lb (about 3 cups)

• salt

  1/4 tsp

• nonstarchy vegetables such as broccoli, asparagus, zucchini, etc(fresh, frozen, or precooked)

  1 lb (about 3 1/2 cups)

• creamy mushroom or broccoli soup(*not condensed—see note)

  2 1/2 cup

• shredded cheese such as cheddar, jack, or Gruyére

  
  

  3/4 cup

Preheat oven to 375°F.

1. In a 2-quart baking dish, evenly layer the rice and then chicken. Sprinkle with the salt. Layer with the vegetables. Slowly and evenly pour the soup on top. Sprinkle with the cheese. *Be sure to use a ready-to-eat creamy soup, not condensed. If all you have is condensed, thin it out with milk, broth, or water before adding to the casserole.Bake uncovered until hot. About 30 minutes and serve. 

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3. .Choices/Exchanges: 1 Starch, 1 Nonstarchy vegetable, 3 Lean protein

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