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Baked Thyme Chicken and Vegetables Recipe

Baked Thyme Chicken and Vegetables
Source: campbells

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Ingredients

  • 2 cups (500 mL) cubed boneless, skinless chicken breasts, cooked
  • 1 cup (250 mL) trimmed green beans, halved
  • 1 cup (250 mL) broccoli florets
  • 1 cup (250 mL) frozen shelled  edamame
  • 1 can (284 mL) CAMPBELL’S® Condensed Low Fat Cream of Broccoli Soup
  • 1/3 cup (80 mL) low fat (1%) milk
  • 1 1/2 tsp (8 mL) Dijon-style mustard
  • 1 tsp (5 mL) chopped fresh thyme leaves :(or ¼ tsp/1 mL dried)
  • 1/2 tsp (3 mL) Worcestershire sauce
  • 1/4 tsp (1 mL) black pepper (optional)
  • 1/2 cup (125 mL) shredded Cheddar cheese
  • 2 tbsp (30 mL) dry bread crumbs
  • 1 tsp (5 mL) butter or margarine, melted
PREP TIME
5m
COOK TIME
25m
TOTAL TIME
30m
YIELD
4 servings

Instructions

  • Arrange chicken, green beans, broccoli and edamame in 1.5 qt (1.4 L) baking dish.
  • Mix together soup, milk, mustard, all but a pinch of the thyme, Worcestershire sauce and pepper, if using; pour over broccoli and chicken. Sprinkle with cheese. Top with mixture of bread crumbs and butter.
  • Bake at 425°F (220°C) until heated through, about 25 minutes. Sprinkle with remaining thyme.

Dinner

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A recipe from campbells

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