Looking for another main dish recipe for your Deep Covered Baker? How about this one?
Chicken Cheese Broccoli Bake
*3 chicken breasts cut into 2″ cubes
• 8 oz light cream cheese, cubed
• 1 can cream of mushroom soup
• Shredded parmesan cheese
• 1 head of broccoli cut into florets
• 1 garlic clove
• Mushrooms (as many as desired)
• Egg noodles (substitute no yolks for a light option)
• Milk (as needed to thin sauce)
• Preheat oven to 350. Set a pot of water to boil for noodles.
• Trim broccoli into florets & place them in the microcooker, add 1 tbsp water & cover with lid. Microwave for 3 minutes. Drain, season lightly with salt & pepper and set aside.
• In the 12" skillet drizzle a tablespoon or two of extra virgin olive oil over medium high heat. Season your chicken cubes with salt, pepper &garlic powder. Cook chicken cubes in skillet for 2 minutes each side or until golden brown. Work in batches if you need to, adding oil as needed. Don’t crowd the chicken or it won’t brown as nicely. It’s ok if the chicken isn’t cooked all the way through, it’ll finish in the oven. Transfer chicken to a plate & turn skillet down to low. Sauté mushrooms with clove of garlic.
• Add noodles to pot, cook according to package directions.
• While noodles are cooking add cream of mushroom soup & cream cheese to your skillet. Stir over low heat scraping up all those yummy brown bits from the chicken in the process. Add milk as needed to thin the sauce.
• Drain cooked noodles & add noodles, broccoli, chicken & sauce to your Deep Covered Baker. Top with shredded Parmesan cheese & bake for 15 minutes (cover with lid if noodles or cheese start to burn) or until chicken is cooked through.
• Serve right away and; receive massive amounts of praise humbly yet deservedly
• 1 head of broccoli cut into florets
• 1 garlic clove
• Mushrooms (as many as desired)
• Egg noodles (substitute no yolks for a light option)
• Milk (as needed to thin sauce)
• Preheat oven to 350. Set a pot of water to boil for noodles.
• Trim broccoli into florets & place them in the microcooker, add 1 tbsp water & cover with lid. Microwave for 3 minutes. Drain, season lightly with salt & pepper and set aside.
• In the 12" skillet drizzle a tablespoon or two of extra virgin olive oil over medium high heat. Season your chicken cubes with salt, pepper &garlic powder. Cook chicken cubes in skillet for 2 minutes each side or until golden brown. Work in batches if you need to, adding oil as needed. Don’t crowd the chicken or it won’t brown as nicely. It’s ok if the chicken isn’t cooked all the way through, it’ll finish in the oven. Transfer chicken to a plate & turn skillet down to low. Sauté mushrooms with clove of garlic.
• Add noodles to pot, cook according to package directions.
• While noodles are cooking add cream of mushroom soup & cream cheese to your skillet. Stir over low heat scraping up all those yummy brown bits from the chicken in the process. Add milk as needed to thin the sauce.
• Drain cooked noodles & add noodles, broccoli, chicken & sauce to your Deep Covered Baker. Top with shredded Parmesan cheese & bake for 15 minutes (cover with lid if noodles or cheese start to burn) or until chicken is cooked through.
• Serve right away and; receive massive amounts of praise humbly yet deservedly
