Dinner

Broccoli, Cauilflower and Chicken Bake is for Dinner.

Broccoli, Cauilflower and Chicken Bake takes 15 minutes to prepare.

Broccoli, Cauilflower and Chicken Bake takes 45 minutes to cook.

Broccoli, Cauilflower and Chicken Bake makes 12 servings.

The ingredients for Broccoli, Cauilflower and Chicken Bake are:

1 - 32 oz bag of broccoli
1 - 32 oz bag of cauliflower
1 - can of Cream of Chicken Soup (10.75 oz)
1 - can of Cream of Mushroom Soup (10.75 oz)
3/4 cup of Milk (2%)
1/2 cup of Sour Cream
2 cups of Shredded Cheddar Cheese 2 %
2 lbs boneless chicken breast - cut in small cube pieces
1 tsp Thyme
1 tsp Rosemary

Here is how you make Broccoli, Cauilflower and Chicken Bake:

Cook the broccoli and cauliflower - can boil it together in same pan or cook in microwave. While that is cooking spray frying pan with Pam put chicken in to cook. Sprinkle with Pepper, Rosemary and Thyme. Cook until the chicken is done. Preheat oven to 350While all that is cooking mix the milk, sour cream, and both cans of soup together. Get two 9 x 12 baking pans (or one larger pan) ready by spraying with Pam. After the broccoli and cauliflower have cooked, drain and place in the baking dishes. Evenly spread the chicken across the top. Sprinkle 1/2 cup of cheese on top of each pan and then spoon half of the soup mix into each pan. Mix together. Sprinkle the remaining cheese on top (1/2 cup on each pan). Bake at 350 for about 30 min.Serving Size: Makes 12 servings - (about 1.5 cups per serving)Number of Servings: 12Recipe submitted by SparkPeople user SHIRLEYW2130.

The nutritional information for Broccoli, Cauilflower and Chicken Bake is:

• Servings Per Recipe: 12
• Amount Per Serving
• Calories: 255.2

• Total Fat: 12.4 g
• Cholesterol: 65.1 mg
• Sodium: 548.4 mg
• Total Carbs: 10.7 g
• Dietary Fiber: 2.8 g
• Protein: 26.0 g