If you have some leftover chicken in the fridge, this is how to make use of it! Although it’s not a big deal to grill a few chicken breasts in the oven just for this dish. You could use fresh or frozen vegetables of your choice, and use different ones each time you make this.
If you can’t find it in you to cook the chicken first, you could use rotisserie chicken and make life even easier! Granted, there is some bacon in this. But only five slices, and you can always use less or omit it completely.
Or do as I did and use lean turkey bacon. I only have one very important piece of advice for you: make a double batch. This one is going to disappear so quickly, you won’t even know it!
3 large chicken breasts, cooked
1 yellow onion, chopped
5 slices bacon
4-6 potatoes, cubed
1 can mushrooms (optional)
1 can Campbell’s low fat cream of celery soup
1 cup Swanson chicken broth
1 cup mixed vegetables
salt and pepper to taste
other seasonings of your choice
Preheat oven to 425F.
Cook bacon, drain on a paper towel and set aside. Cut potatoes into cubes and chop the onion, then fry them in the bacon drippings, until soft. Add mushrooms (if using) and continue to cook for a few minutes. Season to taste.
When potatoes are soft, add soup and broth. Reduce the heat and simmer.
If using raw chicken, season and grill the chicken breasts. I prefer using rotisserie or leftover chicken, so I just cut it into cubes.
Add everything in a casserole dish, stir to combine. Cover with foil and bake for 30 minutes. Feel free to add some of your favorite cheese on top of the casserole, half way through baking.
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Quick tip: This recipe serves 4.