Makes 6 servings
- 1 lb baby red potatoes, cut into 1″ chunks
- 1 lb chicken-breast tenders
- 1 bag (12 oz) broccoli florets
- 1 can (10 3/4 oz) condensed cream of chicken soup
- 8 oz cooked ham in 1 piece, cut into 1/2″ chunks
- 1 cup shredded Swiss cheese
- 1/2 cup milk
- 3 tbsp chopped freshly parsley leaves
- 1 garlic clove, finely chopped
- Preheat oven to 350°F.
- Meanwhile, in microwave-safe large bowl, place potatoes and 2 tbsp water. cover bowl with waxed paper and microwave on high 3-4 minutes or until potatoes are fork-tender, stirring once.
- Add chicken and all remaining ingredients to potatoes and toss to mix well. Transfer mixture to 13″x9″ glass or ceramic baking dish. Bake casserole, uncovered, 50-55 minutes or until chicken loses its pink color throughout and cheese begins to brown.
Advertisements
Leave a Reply