Amazing what kinds of things you’ll think up when you have hungry kids, little time and even less patience. Necessity is the mother of … good recipes 🙂
Preheat oven to 350 degrees.
Melt a little extra-virgin olive oil and butter in a flameproof casserole dish or Dutch oven.
Add 4 cups fresh or frozen chopped vegetables and saute until al dente.
Turn off heat and stir in
- 2 cups cooked chicken
- 1 cup shredded cheese
- 1 can condensed cream soup
- 1/2 cup sour cream, creme fresche or yogurt (I like to mix 1/2 sour cream and 1/2 yogurt)
Bake, uncovered for 20 minutes until hot and bubbling. Sprinkle 1 cup shredded cheese over top of casserole and bake for another 10 to 15 minutes until cheese is melted.
This recipe is so easy to vary and have a completely different dish each time. Below are some of my favorites, but please add to the Comments if you come up with a winner.
Broccoli with Cream of Chicken or Cream of Celery Soup
Mushrooms with Cream of Mushroom Soup
California Veggie Mix with Cream of Celery Soup
Cauliflower with any cream soup
Asparagus with Cream of Asparagus, Cream of Chicken or Cream of Celery Soup