Baked Thyme Chicken and Vegetables Recipe

Name: Baked Thyme Chicken and Vegetables
Prep time: 5 min
Cook time: 25 min
Total time: 30 min
Yield: 4 servings
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

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