Grilled Chicken and Vegetable Casserole

Name: Grilled Chicken and Vegetable Casserole Recipe
Prep time: 30 min
Cook time: 20 min
Total time: 50 min
Yield: 16
Ingredients: 3 Chicken breasts -- skin removed; 1 bunch broccoli; 1 bunch cauliflower; 1 pkg. frozen spinach; 3 cups mushrooms sliced; 1 medium onion chopped; 5 cloves garlic minced; 1/2 c cooking sherry; 2 cans Amy's Organic Cream of Mushroom; Soup; 2 T parsley; 2 T paprika; 1 c lowfat milk; 1 cup parmesan cheese; 1 cup bread crumbs; 2 T Olive Oil; Salt; Pepper

Minutes to Prepare: 30
Minutes to Cook: 20

Number of Servings: 16

Ingredients

3 Chicken breasts -- skin removed1 bunch broccoli1 bunch cauliflower1 pkg. frozen spinach3 cups mushrooms sliced1 medium onion chopped5 cloves garlic minced1/2 c cooking sherry2 cans Amy's Organic Cream of Mushroom Soup2 T parsley2 T paprika1 c lowfat milk1 cup parmesan cheese1 cup bread crumbs2 T Olive OilSaltPepper

Directions

Lightly salt & pepper chicken then grill chicken but do not cook completely. (The chicken will be added to other ingredients and baked.) When ready, remove from grill and chop into 1" pieces. Reserve until vegetables are ready.

Parboil broccoli and cauliflower. Remove from water and reserve.

Heat olive oil in pan and saute garlic; when soft add onions and saute. When translucent add mushrooms and parsley-- cook for 2-3 minutes, stirring continuously. Add sherry and continue stirring. Add cooked chicken and parboiled vegetables along with frozen spinach. Add cream of mushroom soup, milk and parsley. Salt & pepper to taste. Heat on medium 5 minutes. Transfer to baking dish; top with bread crumbs and parmesan cheese.

Bake at 350 for 25-30 minutes or until cheese is brown & bubbly. Serve and enjoy.

Number of Servings: 16

Recipe submitted by SparkPeople user KLAJJ24.

Servings Per Recipe: 16

Nutritional Info Amount Per Serving

Calories: 149.5
Total Fat: 5.4 g
Cholesterol: 12.8 mg
Sodium: 369.3 mg
Total Carbs: 15.2 g
Dietary Fiber: 4.1 g
Protein: 10.0 g

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