My husband is out of town for a few days. I miss him terribly, but I’m also thankful that I have a few days to get my head back in the deployment game. It would be a shock to my system if we were together for a whole 6 months and then suddenly he deployed. I decided to try out a new recipe last night. I got the idea from this FABULOUS recipe for swiss cheese chicken but I put my own spin on it. It’s super duper easy and it will feed a big crowd (or yourself for several days).
Chicken with Cheese, Spinach, and Tomatoes:
Preheat your oven to 350*
Line a deep baking dish with chicken breasts or tenderloins
Top the chicken with cheese (I used Tillmock’s jalapeño cheddar)
Top the cheese with a mixture of 1 can of cream of chicken soup & 1/4c of milk
Top the mixture with veggies of your choice (I used fresh spinach & tomatoes)
Top the veggies with panko breadcrumbs
Bake for 45 – 65 minutes until the chicken is thoroughly cooked
I made sides of rice and roasted broccoli and tomatoes, and it. is. awesome. ((pats self in back)).
The original recipe is to die for, also — we made it last week and LOVED it — but I wanted to add some veggies to the mix and I forgot to buy stovetop stuffing and butter, so I improvised with veggies, panko, and no butter.
If you’re part of the anti-cream-soup movement, I’m sure you can substitute something else for the cream of chicken soup. I used the healthier cream of chicken option available at the commissary and it tastes just fine.
I’m thinking about going totally wild and making a “Thanksgiving dinner in a pan” next time (turkey, cranberry sauce instead of the soup, cheese, stovetop stuffing, and veggies). Nom.
Here is a picture of what it looked like when it came out of the oven: