{RECIPE} Get In My Belly Brussels Sprouts

Growing up, nothing grossed me out more than the feeling of a soggy sphere of Brussels sprout dissolving on my tongue. I can still taste the bitter mush as I struggled to swallow it down – wincing in agony as I forked another chunk.

Back then, it seemed the only way to serve a dish of Brussels Sprouts was to boil and serve. Overcooked, unseasoned globules of grossness topped with a dollop of butter (if you were lucky). I vowed to never punish my tastebuds again with the sour sting of Brussels sprouts when I was old enough to cook for myself.

I can’t remember how I was convinced to try the infamous Brussels Sprouts dish at Glowbal Group‘s Trattoria for the first time. I’m sure a healthy dose of peer pressure (and wine – lots of wine) were involved. Nonetheless, I choked one down, ready to swish the awful taste away with a swig of red wine, but it wasn’t gross – not at all. In fact, I took another bite, and eventually ordered another dish to enjoy all to myself!

 

Image: Glowbal Group

Dinner at Glowbal Group

Since then, I’ve been obsessed. What did they do to turn the grossest vegetable in the world into a “get in my belly” dish of deliciousness!? I had to know. I asked if they were willing to share the recipe, and was surprised when they handed me a recipe card with step-by-step directions.

For months afterwards I stuck with eating in or getting their famous Brussels sprouts to go (because I’d always rather have someone else make food for me). Then one day, I decided to take a stab at it myself. I don’t have a deep fryer, and didn’t have chili flakes, so I made my own take – and it was so delicious, I’ve been making it several times a week! Here’s how to make my lazy version of the classic:

Get In My Belly Brussels Sprouts

Ingredients:

  • 1 lb. Brussels sprouts (small)
  • 2 tbsp. vegetable oil
  • 1 tbsp. capers (drained)
  • 1 wedge lemon
  • 1/2 cup grated parmesan cheese

Directions:

  1. Cut ends off, and halve Brussels sprouts
  2. Pour vegetable oil into frying pan and heat on High
  3. Add Brussels sprouts (cut sides facing down) and fry until golden brown, stirring occasionally to cook evenly
  4. Once browned, add capers, lemon juice and stir in
  5. Remove from heat, add parmesan cheese

My husband and kids refuse to eat them, but I love them so much that I cook them just for myself. SO GOOD.

Give them a try and let me know what you think!

Bee XX

{RECIPE} Mouth-Watering Chicken Marbella

I first tried this delicious dish at a dinner party a few years ago, and it was absolutely mouth-watering (hence the name of this recipe). I had asked for the recipe, eager to duplicate it, but ended up tucking it away in a kitchen cupboard – out of sight, and out of mind.

The other day I came across the recipe card, and while the memory of the dish had my taste buds screaming for an encore, I was intimidated by the long list of ingredients. I assumed it would be tricky to make, and didn’t feel up to dragging my feet down the aisles at the grocery store to pick up the ingredients that I didn’t have at home.

Thanks to Save-on-Foods Online, I was able to order the exact items I needed (including the correct quantities of each specialty item thanks to bulk food options). The food was delivered right to my door. Easy peasy.

chicken-marbella-2

Mouth-Watering Chicken Marbella

*Note: for best results, marinate the chicken in the fridge overnight.

Ingredients:

  • 5 lbs chicken thighs (boneless, skinless)
  • 1 head garlic
  • 2 tbsp dried oregano
  • coarse salt
  • freshly-ground pepper
  • 1/4 cup red wine vinegar
  • 1/4 cup olive oil
  • 1 cup dried, pitted prunes
  • 1/2 cup pitted Spanish green olives
  • 1/4 cup capers (1 tbsp juice)
  • 4 bay leaves
  • 1/2 cup brown sugar
  • 1/2 cup white wine
  • 1/4 cup cilantro, chopped

chicken-marbella-4

Directions:

  1. In a large bowl, combine chicken, garlic, oregano, salt, pepper, vinegar, olive oil, prunes, olives, capers, juice, bay leaves. Cover & marinate, and refrigerate overnight.
  2. Preheat oven to 350F.
  3. Arrange chicken in casserole dish. Spoon marinade over top evenly. Sprinkle chicken with brown sugar and pour white wine around it.
  4. Bake for 50-60 minutes. basting frequently with pan juices.
  5. Chicken is done when thigh pieces, pricked with fork at thickest, yields yellow (not pink) juice.
  6. With a slotted spoon, transfer chicken and mixture to serving platter. Moisten with a few spoonfuls of pan juices, and sprinkle generously with cilantro.
  7. Serve with rice or pasta.

chicken-marbella-3

Bee’s Take:

  • This was a great mid-week meal. I prepped the marinade and had it all ready in the fridge, so on the day the meal was served, all I had to do was make the rice (set rice cooker and wait), and cook the dish. My kids loved it (minus the olives, which I was more than happy to eat on my own).
  • It keeps well in the fridge, so make a little extra and serve it again for leftovers night, or pack it up for a delicious lunch on the go!

Pay it forward and add this meal to your regular recipe rotation. Your family will love it.

Don’t forget to make your life a little easier by ordering online – the perfect solution for school nights, last-minute dinner parties, or just those nights when you don’t feel like going out but have empty cupboards. I use Save-On-Foods online ordering to simplify my life during overwhelming school weeks, and you should too.

chicken marbella recipe

Disclaimer: I’ve partnered with Save-On-Foods to help spread the word about their fantastic online ordering options. While this is a sponsored post, the thoughts and ideas are honest and completely my own.

{RECIPE} Roasted Garden Vegetable Pasta Salad

While I cook all the meals in my home, I’ve become a lackadaisical chef.

There was a time when I enjoyed cooking. When my relationship was new and I cooked to impress. When I didn’t have fussy little mouths to feed. When new meals weren’t met with dry heaves and gasps of disgust.

Now, I cook to survive. To keep my family alive. My enthusiasm has dwindled, replaced with disdain. If I could hire a full-time chef – someone to nourish my family for me, I’d be in heaven. But at this time, I just can’t afford to make that dream come true. So I I cook away at my monotonous menu – 5, maybe 10 meals that I make in rotation. Meat. Veggies. Starch. Repeat.

The other day I was surprised with a package in the mail. A wooden box emblazoned with #CatelliFamilies. I knew the Catelli name well (homemade macaroni and cheese using Smart Catelli pasta is one of my trusty standbys), and couldn’t wait to see what was inside.

When I opened the box, I found 2 boxes of Ancient Grains pasta, a bottle of white wine vinegar, 2 yellow zucchinis, and a lemon.

Pasta Salad Recipe

What am I supposed to do with this? I thought to myself.

The note attached challenged me to come up with a recipe, create and share it, using the provided ingredients and anything else I’d like to add to make it my own. My initial instinct was to make my usual mac n’ cheese, and toss the rest of the stuff into the cupboard (aka let it expire and toss it out), but then I thought to myself: here’s my chance to make cooking fun again.

Challenge accepted.

With a little help from Chef Google, I came across a do-able recipe and went straight to work. Here’s what I came up with:

Roasted Garden Vegetable Pasta Salad

Pasta Salad Recipe

Ingredients:

  • 1 340g box of Catelli Ancient Grains Fusilli pasta
  • 2 medium eggplants
  • 2 medium yellow zucchinis
  • 1 large red onion, cut into 1/2-inch slices
  • 2 medium sweet red peppers, cut in half and seeds removed
  • 1/4 cup olive oil
  • 1/2 teaspoon salt
  • 1/4 teaspoon pepper
  • 3 plum tomatoes, chopped
  • 1-1/2 cups (6 ounces) crumbled feta cheese
  • 1 can sliced ripe black olives, drained
  • 2 tablespoons minced fresh parsley

PARMESAN VINAIGRETTE:

  • 3/4 cup olive oil
  • 1/3 cup grated Parmesan cheese
  • 1/3 cup white wine vinegar
  • 3 tablespoons lemon juice
  • 1 teaspoon sugar
  • 1 garlic clove, minced
  • 1 teaspoon salt
  • 1/2 teaspoon dried oregano
  • 1/2 teaspoon pepper

 

Directions:

  1. Cook pasta according to package directions; drain and rinse in cold water. Place in a large bowl and set aside.
  2. Meanwhile, cut the eggplant, zucchini, red pepper and onion lengthwise into 3/4-in.-thick slices. Brush with oil; sprinkle with salt and pepper. Grill vegetables, covered, over medium heat for 4-6 minutes on each side or until crisp-tender. When cool enough to handle, cut into cubes.
  3. Add the tomatoes, feta cheese, olives, parsley and grilled vegetables to the pasta. In a small bowl, whisk the vinaigrette ingredients. Pour over salad; toss to coat. Cover and refrigerate until serving.

Pasta Salad Recipe

Bee’s Take:

  • I thought it was so delicious, perfect as a light, vegetarian meal on its own, or as a great compliment to a BBQ’d meat (I served it with ribs and crusty french bread)
  • My kids didn’t like the roasted vegetables or feta (because THEY DON’T LIKE ANYTHING), but they loved the noodles! (thankfully they were healthy)

I’m looking forward to eating the leftovers for lunch. Healthy, filling and totally delicious. Adding this to my Summer list for sure.

Pasta Salad Recipe

{FOOD} 5 Problems That Can Be Solved With Soup

I didn’t use to be a “soup person”. The thought of slurping on a brothy bowl of chicken stock and calling it a meal just didn’t fly with me. I’m a big eater. I need substance – preferable involving meat, bread and cheese.

Last week I fell ill (yes, AGAIN) with a bad bout of strep throat, and my friend Gayle of The Soup Solution came to my rescue, surprising me with a special delivery of her delicious and hearty soups. I’m all better now thanks to the steamy bowls of Butter Chicken Soup, Greek Lamb & Spinach Soup and Classic Chicken Noodle Soup that I ingested from my death bed (and perhaps the antibiotics helped too).

soup

Yes, I said Butter Chicken Soup

And as I munched on the meals-in-a-bowl, I thought to myself: The Soup Solution. Hmmm…there are actually problems that I can solve with this soup delivery service…

So here are 5 problems that can be solved with a simple soup solution:

1) Problem: skipping lunch.

The Soup Solution: Hearty, chunky bowls of soup filled with freshly-cut vegetables and tastefully-seasoned meats make it easy to quickly prepare and eat a healthy and filling lunch.

soup

Moroccan Yam Soup

2) Problem: gift ideas for new parents.

The Soup Solution: Pre-order an array of soups and sauces and fill that new mama’s fridge with easy meal solutions for those crazy first months at home with baby.

3) Problem: dinner ideas for picky eaters.

The Soup Solution: Browse through a wide variety of meal ideas, created, curated and family-tested by The Soup Solution owner Gayle (mother of two). Check out her menu of recipe ideas and make something new for dinner that the whole family will love.

 

4) Problem: feeding unexpected pop-in guests.

The Soup Solution: No need to rush out to the store! Pull out some  Greek lamb & spinach soup from the freezer and serve it up for a warm and welcome meal.

5) Problem: healthy food is inaccessible to many families in need.

The Soup Solution: For the month of December, The Soup Solution will be working in partnership with the Quest Food Exchange program to provide healthy soups for families in need. For every 5L of soup purchased, 1L will be donated to this important cause. Learn more about how The Soup Solution is giving back through the Giving Tuesday campaign.

I can honestly say that I’ve been turned from a soup snub to a soup snob. And the butter chicken soup definitely had something to do with it.

{FOOD} 3 Family-Friendly North Shore Spots Fit For A Foodie

I have always loved dining out. In fact, if I could relinquish my cooking responsibilities entirely in favour of a personal chef, or meals carefully prepared and elegantly served in a comfortable dining environment, I would shut down my kitchen in a heartbeat. I love to eat – but I don’t love to cook. And now that I have 3 children (2 of which are in school), making lunches has become the bane of my existence.

But while I love going out for dinner, I’m getting rather tired of the regular family-friendly dining destinations (I love you White Spot, but a girl can only have so many Triple-O burgers). So for those of you who are looking for locally-owned alternatives to the typical big chain restaurants and coffee shops that are frequented by child-toting families, check out these 3 picks for family-friendly food spots fit for a foodie:

foodieWell Fed Studio

Many of my Fridays have been made better thanks to Well Fed Studio. Not only do they provide cooking classes and high quality, all-natural meals to go, but their magic lunch box program is a fantastic addition to my children’s hot lunch days at school. Unlike the hot dog days, and McDonald’s days we had at my school when I was growing up, Well Fed Studio looks for ways to add nutrient-rich ingredients and essential lean proteins to their carefully-prepared lunches – providing kids with the staying power to learn effectively. Thanks to Well Fed studio, my kids are well fed on hot lunch days, and I don’t have to lift a finger. Win-win.

If you pop into their studio, check out this fabulous special offer.

foodie


 

foodieInGrain Pastificio foodie

If you’re looking for a family-friendly spot for lunch or dinner on the North Shore, InGrainPastificio is a must-visit dining destination. Owned and operated by brother-in-law duo, Alistair Knox and Erick Kauko (infamous for their Deep Cove hot spot Arms Reach Bistro), InGrain Pastificio produces their own pasta in-house using all-Canadian, locally-sourced high-quality grains. Their easily-accessible restaurant offers high-end Italian-inspired dishes in a comfortable, laid-back environment – perfect for noodle-crazy picky eaters like mine.

Want to learn more about how InGrain Pastificio came to be? Check out their fascinating story in The North Shore Foodie book – written by yours truly.


 

foodieTemper Pastryfoodie

Our family loves to go for strolls along Ambleside beach in West Vancouver, and on chilly days, stopping for a treat and some warm bevies afterwards is the perfect way to complete our day. And while we love the usual big-chain coffee shops, a chocolate or mini dessert at Temper Pastry hits the spot for my little sweet-tooth boasting kidlets.


 

www.bradhillimaging.com

For more on these and the many other fantastic, independently-owned North Shore food & drink destinations, check out The North Shore Foodie book – available online and in-stores on November 16, 2015.

The book features the stories behind 37 leading independent North Shore restaurants, bars, cafés, bakeries, breweries, butchers and chocolatiers, and over 100 delicious recipes that come directly from North Shore chefs. Ranging from simple everyday family meals to challenging cuisine that will push you to the boundaries of your culinary repertoire, the decadent, hearty, and nutritious range of featured recipes offers something for every palate and skill level.

Wouldn’t this make an awesome holiday gift?

foodie

Want to win the ultimate North Shore foodie prize? Join us for the Instagram Loop Giveaway, running now until November 19th. Follow along here: Instagram Loop Giveaway

Recipe: Blueberry Watermelon Cucumber & Feta Salad

Usually when I’m asked to bring a salad to a dinner party, my initial reaction is to open a bag of my go-to Sweet Kale Salad Mix (seriously, we eat this salad mix at least 3 times a week), but this weekend, I decided to try something new.

Last week, I was invited to a media event for BC Blueberries, and as always, my tastebuds were pleasantly surprised by the uniquely delicious recipes that were shared with the guests. Menu teasers included chicken & beef skewers doused in spicy blueberry marmalade, crisp pork belly scoops with spiced blueberries, and blueberry caipirinha (quite possibly the most delicious Summer bevvy to have ever touch my lips!). As a parting gift, each guest received an array of recipe cards, each featuring unexpected blueberry-laden recipes to try at home.

The Blueberry Watermelon Cucumber and Feta Salad recipe immediately caught my eye – the perfect side for a hot Summer evening BBQ. It was really easy to make, and absolutely delicious, so I thought I would share it with you!


BLUEBERRY WATERMELON CUCUMBER AND FETA SALAD 

Ingredients:

  • 1 Tbsp (15 ml) vegetable oil
  • 1 Tbsp (15 ml) lime juice, freshly squeezed
  • ¼ tsp (1.25 ml) fresh ground pepper
  • ⅛ tsp (0.5 ml) salt
  • 1 cup (150 g) B.C. blueberries, fresh or frozen
  • 1 cup (150 g) watermelon, diced
  • 1 cup (125 g) cucumber, seeds removed and sliced
  • ½ cup (75 g) feta cheese, diced or crumbled
  • 1 Tbsp (15 ml) fresh mint, finely chopped

Directions:

  1. In a large bowl whisk together the oil, lime juice, pepper and salt.
  2. Add the salad ingredients to the vinaigrette, toss and serve chilled.

Bee’s Take:

  • I quadrupled the quantities as I was making the salad for a group of 7
  • I served the salad with some extra vinaigrette on the side in case anyone wanted to add a bit more
  • I might try springing some roasted nuts on top next time for a little added crunch

salad recipe

This recipe will definitely frequent my Summer dinner (and lunch) repertoire – it’s cool, delicious, and with the sweetness of the watermelon and blueberries, the kids loved it too!

 

Recipe: Our Favourite Meatloaf

I’m not sure why I don’t make meatloaf more often. It’s so simple to make, and my kids love it! It’s like a giant meatball packed with veggies and protein, topped with sweet tomato sauce – perfect for picky palates.

This was quite possibly the easiest dinner I have ever made for my family. You just toss the ingredients into the bowl, mix them up, place the mixture in a loaf pan, cook it, and serve it up! I chose to serve this version of meatloaf with roasted potatoes and baby carrots, and a delicious pear and gorgonzola salad, but this meal would also work well with rice and broccoli, or just about any combination of carb and veggie.

Meatloaf

Ingredients:

Meatloaf

Directions:

  • Preheat oven to 325°F (160°C). Combine beef, 1/2 can of soup, onion, breadcrumbs, parmesan, eggs, black pepper, and garlic.
  •  Transfer to a nonstick 9×5 inch (2 L) loaf pan. Spread remaining soup over top. Bake for 60 minutes or until instant read thermometer registers 165°F (74°C) when inserted into the center of the meatloaf.
  • Let stand for 5 minutes before serving.

Meatloaf

Bee’s Take:

  • Try adding diced carrots and celery to sneak in some added veggies.
  • I found the sauce slid off the top once the meatloaf had fully cooked, try saving 1/4 of the sauce and adding it for the last few minutes of cooking time.
  • Use extra lean ground beef to cut down on fat.

Meatloaf

Want to discover more easy, family-friendly recipes that your whole family will enjoy? Check out the new Cook With Campbell’s Mobile App! Now you can peruse their meal ideas while you stroll through the grocery store, and your list of ingredients will be accessible in the palm of your hand. I can’t wait to try this for last minute meal ideas.

***

Disclosure: I am part of the Campbell Company of Canada Ambassador program with Mom Central Canada and I receive special perks as part of my affiliation with this group. The opinions on this blog are my own.

Recipe: Chicken And Broccoli Alfredo

In a house full of picky eaters, it’s challenging to find dinners that satisfy the taste buds of my little babes. And while their palates have varying preferences, there are two ingredients that always seem to appease the whole gang – chicken, and broccoli. A meat, and a veggie. It could be worse, right?

Before I became a Campbell’s Ambassador, my roster of recipes had included only one go-to chicken and broccoli dish, but I can happily say that I now have another delicious dish to add to my list – Chicken And Broccoli Alfredo.

This recipe is surprisingly easier to make than my old standby, and the added flavours of sundried tomatoes and basil give it a twist – differentiating this dish from the list of other chicken and broccoli recipes that I’ve tried in recent months.

Recipe

Ingredients:

10 oz (284 g) fettuccini
3 cups (750 mL) broccoli florets
2 tbsp (30 mL) butter
4 (750 g) boneless, skinless chicken breasts, cubed
1/4 tsp (1 mL) salt and ground black pepper (each)
3 cloves garlic, minced
1 can (284 mL) CAMPBELL’S® Condensed Low Fat Cream of Chicken Soup
1/2 cup (125 mL) 1% milk
1/3 cup (80 mL) sundried tomatoes, chopped
2 tbsp (30 mL) fresh basil, chopped
1/4 cup (60 mL) parmesan cheese, grated

Recipe

Directions:

1) Cook fettuccini according to package directions. Add the broccoli during the last 2 minutes of cooking. Drain and set aside.

2) Meanwhile, heat butter in a large skillet over medium-high heat. Season chicken with salt and pepper. Cook, stirring often, for 5 minutes or until golden brown. Add garlic and cook for 1 minute or until fragrant.

3) Add soup, milk and fettuccini with broccoli. Cook, stirring often, until heated through. Stir in sundried tomatoes and basil. Serve with parmesan cheese.

Recipe

I’m happy to say that everyone at the table truly enjoyed this dish – and the leftovers made the perfect lunch too! Give it a try and let me know what you think.

Want to discover more easy, family-friendly recipes that your whole family will enjoy? Check out the new Cook With Campbell’s Mobile App! Now you can peruse their meal ideas while you stroll through the grocery store, and your list of ingredients will be accessible in the palm of your hand. I can’t wait to try this for last minute meal ideas.

Bee’s Take:

I think this recipe would be extra delicious with some sautéed mushrooms and crispy bacon bits, yum!

Pasta 5

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Disclosure: I am part of the Campbell Company of Canada Ambassador program with Mom Central Canada and I receive special perks as part of my affiliation with this group. The opinions on this blog are my own.

Recipe: Slow Cooker Spaghetti Sauce

I’m going to be completely honest with you, when it comes to making spaghetti sauce, I’m as lazy as it gets. My sauce usually consists of 2 ingredients; a jar of pre-made, store-bought sauce, and ground beef. And as a working mother of three, you would think that I would have become an expert at using my crockpot for most of our family meals by now, but truth be told, I’ve used it once.

It’s not that the ease of using a slow cooker doesn’t appeal to me; the problem is that I’m terrible at pre-planning my meals. Prepping the last meal of the day before I’ve had my second cup of morning coffee seems a little outrageous to me. Thawing out my meat before my usual 2pm “oh crap, what am I going to make for dinner tonight” panic attack seems like a lofty goal, and deciding what I’m going to want to eat before the day of consumption seems nearly impossible to me.

The thing I love most about being a Cook With Campbell’s Blog Ambassador is that it forces me to step outside of my dinner-making comfort zone, and it provides me with quick and easy meal alternatives that I might not have tried otherwise! This recipe was so delicious, and it has motivated me to try more slow cooker meals in the future.

Spaghetti Sauce

Ingredients:

1 lb (454 g) lean ground beef
1 medium onion, chopped
1 carrot, chopped
1 rib celery, chopped
1 garlic cloves, chopped
1 can (284 mL) CAMPBELL’S® Condensed Tomato with Basil and Oregano Soup
¼ cup (60 mL) tomato paste
1 can (796 mL) crushed tomatoes
1 cup (250 ml) CAMPBELL’S® Ready to Use 30% Less Sodium Beef Broth
1 tbsp (15 mL) dried oregano
¼ tsp (1 mL) ground black pepper
1 bay leaf
parmesan cheese, grated, if desired

Spaghetti Sauce

Directions:

1. In a large skillet brown ground beef over medium-high heat until there is no visible pink. Add onions, carrots, celery and garlic and cook for a further 3 to 5 minutes or until vegetables are soft.

2. Stir in soup and tomato paste until combined. Transfer contents of pan to slow cooker. Add remaining ingredients (crushed tomatoes, broth, oregano, black pepper and bay leaf) to slow cooker, cover, turn slow cooker to low setting and cook for 6 to 8 hours. Stir to combine, remove the bay leaf and serve with parmesan cheese, if desired.

Spaghetti Sauce

Bee’s Take:

At first I thought I could just as easily combine the ingredients in the sauce pan and serve immediately, but using the slow cooker really does accentuate the flavour and tenderize the meat, so it’s worth the wait!

I chose to add extra veggies to make this a complete meal without having to serve it with a veggie side.

Parmesan (as all cheese) is definitely a must, yum!

Spaghetti Sauce

 

This recipe was so delicious, I had leftovers for both lunch and dinner the next day. A definite addition to my regular rotation of dinner recipes.

Give this recipe a try and let me know what you think!

***

Disclosure: I am part of the Campbell Company of Canada Ambassador program with Mom Central Canada and I receive special perks as part of my affiliation with this group. The opinions on this blog are my own.

Recipe: Easy Chicken & Broccoli Divan

While February is technically the shortest month of the year, I find it drags on – it’s a lull between two seasons. The excitement of Christmas has passed, but the chirping birds and blooming florals of Spring have yet to appear. The days are still fairly short and dark, and the rain falls a bit more frequently. And with the wet and dreary days, I turn into a bit of a recluse. I want to curl up, eat comfort food, and wrap myself in a blanket on the couch until Spring arrives.

And while I would love to order in seven days a week and hunker down until this dull month comes to a close, that’s simply not an option for me – so I go for the next best thing: I rotate through a repertoire of easy, delicious, comfort food recipes to warm up my family during these final months of Winter.

The Easy Chicken & Broccoli Divan was so simple to make, it’s no wonder “Easy” is its first name. This Cook With Campbell’s recipe is a delicious, creamy comfort food dish that will have your whole family asking for more (both of my picky eaters asked for seconds – a dream come true for this mama!).

chicken broccoli

Ingredients:

3 cups (750 mL) hot cooked broccoli florets
2 cups (500 mL) cubed, cooked, skinless chicken breast
1 can (284 mL) CAMPBELL’S® Condensed Low Fat Cream of Broccoli Soup
1/3 cup (75 mL) 1% milk
1/2 cup (125 mL) shredded light Cheddar cheese
2 tbsp (30 mL) dry bread crumbs
1 tsp (5 mL) butter or margarine, melt

Chicken Broccoli

Directions:

1. Arrange broccoli and chicken in 1.5 qt (1.5 L) baking dish.

2. Pour mixture of soup and milk over broccoli and chicken. Sprinkle with cheese. Top with mixture of bread crumbs and butter.

3. Bake at 425°F (220°C) until heated through – about 25 minutes.

Bee’s Take:

– sauté the chicken with a little seasoning salt, ground pepper and garlic powder to add extra flavour.

– you can never have too much cheese!

– serve with sticky rice (either on top, or as a side).

Chicken Broccoli

*****

Disclosure: I am part of the Campbell Company of Canada Ambassador program with Mom Central Canada and I receive special perks as part of my affiliation with this group. The opinions on this blog are my own.