Comfort food cravings are a thing of the past with this delicious dish. Creamy chicken soup makes a warm and tasty base while a few healthy vegetables and flavorful chicken round out this classic. This will definitely be a repeat on my table.
Ingredients:
6 oz. chicken breast
1/4 cauliflower head, chopped
2 scallions, chopped
1 package of frozen chopped broccoli
1/2 cup cream of chicken soup (I used the cream of chicken protein packet)
1 slice of light bread
Seasonings to taste (I used garlic powder and red pepper flake)
Butter cooking spray
Directions:
Preheat oven to 400 F.
Lightly coat a non-stick pan with butter cooking spray. Place over medium-high heat. Season both sides of the chicken with preferred seasonings. Sear in pan for 3 minutes. Flip chicken and place in oven. Roast chicken for 18 minutes.
Meanwhile, steam vegetables until tender. Measure out 4 oz. of cooked vegetables for the pie. Take one slice of bread and remove crusts, if desired. Using a rolling pin, flatten the bread.
Once chicken has finished roasting, remove from pan and cut into bite-size pieces. Place pan used for roasting over medium-high heat. Add soup, and mix with water until desired consistency is reached. Be sure to get all the bits off the bottom of the pan. Add vegetables and chicken to soup. Mix until well combined.
Pour chicken-vegetable mixture into oven-safe bowl. Top with flattened bread and spray bread with butter spray. Place in oven until bread is toasty and brown.
Serves 1
Dinner for Meta Slim Plus Level 2
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