Well, I lost a follower this week. I don't know if it was because I blogged about my race last Sunday or if it was because I hadn't posted a chicken recipe in a while. An IRL friend, one who's actually known me since 6th grade, said it was the chicken issue. Oh well. Enjoy the interwebs without me, unknown former follower.
So, The Aussie's never been a casserole person, which I think is a crying shame. I grew up with "weird" casseroles (aka stir fries before they were cool) so I love real, honest to goodness, casseroles. I picked up a rotisserie chicken at Costco last night, so I had leftover chicken to cook with. Here's what I cooked up tonight:
Chicken Divan (and then some)
2 cups cooked chicken, cut into cubes
2 cups cooked broccoli
1 cup cooked spinach (I had leftover from last night, sauteed with garlic)
2 cans low fat cream of mushroom soup mixed herbs
1/4 c white wine
panko bread crumbs
salt/pepper to taste
Heat the oven to 375. In a sauce pan, combine the 2 cans of cream of mushroom soup with the white wine. Add in some herbs and stir. When warmed up, remove from heat. Dice your cooked chicken. If you need, cook your vegetables. I had a few asparagus spears from the garden that I steamed in a bag for 45 seconds, then I steamed the broccoli. I had left over spinach from last night, so I added it in the dish. Spread the vegetables in a casserole dish. Add in the diced, cooked chicken. Pour over the cream of mushroom soup and stir until the soup is settled in with the vegetables and chicken. Cook for 10 minutes. After 10 minutes, remove from the oven and top with some parmesan and panko crumbs. I, do humbly admit, use parmesan from the large green container I get at Costco. Last time I bought the real stuff it went moldy, so I use the "fake" stuff. Bake for 10 more minutes.
If you need to run it under the broiler to get it browned, like I did, feel free.
I have to say, this was really good, and I think, not that bad for you. I just wish The Aussie liked casseroles...