Classy Chicken Bake
We called this in my family but there was absolutely nothing classy about it. So I gave it a HEALTHY makeover and now the Betty Crocker version can get back to the 80s and stay there and I can have my classier chicken almost guilt-free. (May sound gross but I’m telling you it’s ?)
Ingredients
- 3 organic chicken breasts
- 1 tsp black pepper
- 2 large heads of broccoli
- 1 package Pacifica cream of mushroom soup
- 1/3 cup veganaise
- 3 tsp curry powder
- 1/4 tsp turmeric powder
- 1/4 tsp cumin
- 1 cup organic cheddar
Instructions
- Start by prepping all of the ingredients: cut the broccoli into small uniform florets, quarter the mushrooms, and cut the chicken breasts into bite-size pieces.
- Boil a pot of water to Blanch the broc. In a pan heated at medium, add a couple of tbsp of olive oil and sauté the chicken chunks with the black pepper until tender – about 7 minutes.
- In a small mixing bowl, mix together the mushroom soup, veganaise, curry powered, turmeric, and cumin in a bowl and set aside.
- While the chicken is cooking, add the broc to the boiling water for 2 minutes and strain. Grate the cheese.
- Layer the blanched broccoli, raw mushrooms, and cooked chicken in the bottom of an oven-safe dish (I used my favorite @lecreuset signature roaster).
- Add the sauce evenly on top, sprinkle with the cheese and bake for 35-40 minutes at 375.
- In the end, crank up the heat to broil and cook it for another 2-5 minutes until bubbly and lightly browned!
- Serve on top of your favorite rice – I LOVE RICE. I like to squeeze a little lemon on top for some fresh, bright added flavor also!