Healthy makeover to a yummy chicken casserole dish
Makes: 4 servings
Preheat oven to 350. Steam broccoli florets. Meanwhile, season chicken with poultry seasoning and cook in skillet (until done) or bake in oven (35 minutes). Slice into pieces.
3 cups Broccoli Florettes
2 tablespoons Chicken Poultry Seasoning
1 pound Chicken Breast
Meanwhile, in a large bowl, whisk together the soup and the mayonnaise until well combined. Add the chicken and broccoli and stir gently to combine. Place in a 2-quart baking dish and set aside.
1 cup Canned Cream of Chicken Soup
1⁄3 cup Light Canola Mayonnaise
To make the topping, mix together the almonds, breadcrumbs, flaxseed and Parmesan cheese. Spread evenly over the chicken mixture.
1⁄4 cup Sliced Almonds, chopped finely (i use the magic bullet)
1⁄4 cup Panko Bread Crumbs
2 tablespoons Ground Flax Seed
2 tablespoons Parmesan Cheese
Bake until the mixture bubbles and the topping turns golden brown, about 20 minutes. Serve over rice, pasta, or noodles.
Tagged as: homemade baby food