When you have a lot of kids that do a lot of things, you get smart about feeding them.
It's not easy pulling together home-cooked meals every week (though it is VERY important to me that I do).
I've learned to make meals that hit the food groups, have minimal prep time, and re-heat well for next day lunches or thermoses on the way to dance class.
This is our family's Broccoli & Chicken casserole - which we call Chicken Du Vin when we're feeling fancy. It's a perfect re-introduction to fall coziness.
You will need:
- broccoli florets
- 2 boneless chicken breasts
- Campbell's Low-fat Cream of Chicken Soup
- 1 cup of milk
- 1 cup of grated cheese
- 1 tsp salt
Preheat oven to 350 degrees
Steam the broccoli al dente and set aside.
Saute chicken until no longer pink. Add soup and milk and salt.
Once you have a nice saucy consistency, add drained broccoli.
Transfer to ovenproof casserole dish and sprinkle grated cheese over top.
Bake for 20 minutes.
While casserole is baking, prepare either pasta or rice.
Tastes even better the next day. Enjoy!
