My daughter loves veggies and chicken and pasta so I was pretty sure she'd gobble up this one. In fact, this was our very first family dinner that she inhaled and cleaned her plate in a long time! We also had plenty of leftovers to enjoy for lunches throughout the week. A great meal that stretches the dollar nicely.
Chicken, Veggie & Pasta Casserole
1 -16 oz package rice pasta spirals
1 recipe of creamy mushroom soup (recipe below)
1 cup frozen organic peas
2-3 cups organic fresh broccoli florets
4-5 medium carrots, chopped
1 organic chicken breast, cooked and shredded
Freshly grated parmesean cheese
Cook pasta according to package directions.
Steam broccoli and carrots until tender.
Make creamy soup and add peas once mixture is thickened.
Combine everything together in a casserole dish.
Serve hot.
Creamy Mushroom Soup
2 Tbs grapeseed oil
1 cup mushrooms, diced
1 sm onion, diced
1/2 cup celery, diced
1/2 tsp thyme
1/2 tsp Italian seasonings
1/2 tsp garlic powder
1/4 tsp sat
1/4 tsp freshly ground pepper
1/3 cup flour (I used almond flour)
1 1/2 cup gluten-free chicken broth
1 cup milk (I used Unsweetened Almond milk)
In a medium skillet, heat oil and add veggies; saute until soft and onions are translucent. Add seasonings and flour, stir until combined. Add broth and milk at the same time. Stirring frequently, bring soup to a simmer and let cook until thickened.
