Chicken, Broccoli and Snow-pea Casserole Free Recipes from Chef Kellie
Chicken, Broccoli and Snow-pea Casserole
There are many versions of Chicken casseroles. This one is mine. I love the textures and flavors, and if you are trying to watch your carbohydrate intake, it is also light in carbs. The only carbs in this dish come from the vegetables and the tortilla chips. There are no rice, pasta or potatoes present. I have nothing against starch. It is a love/hate relationship for me. This dish just doesn’t need them.
Preheat oven to 350 degrees.
Place Chicken Breasts in lightly sprayed 9 x 13 baking dish. Mix together all ingredients in large mixing bowl except for: half the Parmesan, half the shredded cheese, butter and tortilla chips. Pour mixture over chicken breasts spreading evenly. Top with remaining cheese, then crushed tortilla chips, and last, dot with butter. Cover with foil and bake at 350 degrees for 1- 1/2 hours (chicken will be tender). In the last 15-20 minutes of baking, remove foil to lightly brown top. Note: Fresh vegetables really do make a difference here, but if you must use frozen it’s ok.
Serves about 6-8 for one meal, or you can use this for leftovers when there is no time to cook during the week.
8-10 boneless chicken breasts, trimmed of any fat
2 cups fresh Broccoli, chopped into florets
2 cups fresh snow-peas, trimmed
1 small Vidalia onion, chopped
1 bunch green onions, chopped
1 small red pepper, julienne
1 can of low fat cream of celery soup
1 cup light sour cream
1/4 cup light cream cheese
1/4 cup fresh dill, chopped finely
1/2 cup grated Parmesan cheese
1 cup shredded Monterey Jack or Cheddar cheese
1- 1/2 cups crushed Tortilla chips (can be low-fat or regular)
2 Tbsp butter
1 Tsp salt
2 Tsp Black Pepper