2 lb chicken breasts, halved, boned and skinned
10¾ oz condensed mushroom soup, (1 can)
10 oz broccoli, blanched, drained, and cooled
10 oz red bell peppers, chopped
¼ cup unsalted butter, melted
¼ cup cheese, of your choice, shredded
⅛ tsp paprika, (1 envelope)
⅛ tsp ground celery seeds
¼ tsp onion powder
¼ tsp dried thyme
salt and ground black pepper, to season
Combine the melted butter, paprika, celery seeds, onion powder, and dried thyme together. Season it with salt and pepper.
In a large mixing bowl, place the chicken then pour your butter mixture. Toss to evenly coat.
Preheat oven to 350 degrees F then grease a baking casserole of your choice with cooking spray.
In the greased casserole, layer your condensed mushroom soup, broccoli, bell peppers, and tossed chicken. Top with some grated cheese.
Bake for 1½ to 2 hours until the chicken is tender. Serve immediately!
Sugar: 4g
:
Calcium: 123mg
Calories: 614kcal
Carbohydrates: 13g
Cholesterol: 187mg
Fat: 37g
Fiber: 4g
Iron: 3mg
Monounsaturated Fat: 13g
Polyunsaturated Fat: 5g
Potassium: 982mg
Protein: 55g
Saturated Fat: 16g
Sodium: 755mg
Trans Fat: 1g
Vitamin A: 3281IU
Vitamin C: 154mg
