One of my diet goals for the month is to try a new recipe each week. This week, I made a bake. I’m happy to check off one part of my goal off my list.

We eat a lot of chicken and broccoli and I wanted to come up with a new way to put it together. So, I went searching on the internet and came across some casseroles.

A lot of them called for rice or potatoes or noodles. Since, I can’t eat either of those foods, I decided to take a similar recipe and omit the ingredients that doesn’t appeal to us and that I can’t eat. A lot call for mayonnaise and sour cream. Both of those are not liked by any of the people in my home.

So, I came up with a simple recipe and added what I thought would be delicious.

Chicken and Broccoli Bake by Ruth Anne GarciaIngredients

Broccoli florets. I personally cut them into smaller pieces and put them in a sprayed pan.

Broccoli

Cooked Chicken Tenderloins (or cut of chicken you like). I boiled the chicken and cut it into small squares and added it on top of the broccoli.

Cream of Mushroom soup. I added 1 can.

Cream of Mushroom

1/3 cup of Milk. You mix the soup and the milk together and pour the mixture over the broccoli and chicken.

Mixture added over top

1 cup Shredded Mild Cheddar Cheese. Sprinkle the cheese evenly over the top.

Mild Cheddar Cheese

Bread Crumbs. Top with bread crumbs if desired. We personally used shake and bake. I used one packet and evenly distributed it over the top of the cheese layer.

Breadcrumbs

Bake for 30 minutes at 350°F.

Let Cool for 15 minutes, serve, and enjoy!

The kids and I really enjoyed this meal. It was filling and will keep well. We will be having this again tomorrow night. Delicious meal, simple, and kid approved. I’m quite happy with it.

Yum!