Saturday, February 19, 2011

Broccoli Chicken

Easiest recipe ever! Here is a nice low fat dish to make when you have an extra few minutes. Then freeze it for later.

3/4 lb chicken breasts (boneless & skinless)
1 14 oz can of cream of chicken soup
2 cups frozen broccoli cuts
1/2 cup white wine (i didn't have any open, so I used red, of course!)
1 tsp pepper
1 tsp paprika

Mix soup, broccoli, wine, pepper, & paprika in a medium size bowl.
Place chicken on the bottom of a freezer container or casserole dish. 
Cover chicken with soup mixture.
Cover with foil & freeze no longer than 1 month.
When ready to eat, thaw in fridge over night. 
Bake, covered, in preheated 350 degree oven for one hour.

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