I can't say enough for the one-pot supper.
It makes for easy clean-up, it's usually warm and comforting, and it often makes great use of cheap ingredients.
I'd never eat cream of chicken soup by itself, but stick it in a casserole and it takes me back to my childhood.
This recipe from Goodhousekeeping magazine makes good use of that versatile ingredient — and it should take you 15 minutes or less to prepare it for the oven.
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Then just sit back and wait for that casserole goodness.
Yield: 6 servings
1 pound baby red potatoes, cut into 1-inch chunks
1 pound chicken-breast tenders
1 bag broccoli florets
1 can condensed cream of chicken soup
8 ounces cooked ham in 1 piece, cut into 1/2-inch chunks
1 cup shredded Swiss cheese
1/2 cup milk
2 tablespoons chopped fresh parsley leaves
1 garlic clove, finely chopped
Preheat oven to 350 degrees.
Meanwhile, in a microwave-safe large bowl, place potatoes and 2 tablespoons water. Cover bowl with waxesd paper and microwave on high 3 to 4 minutes or until potatoes are fork-tender, stirring once.
Add chicken and all remaining ingredients to potatoes and toss to mix well. Transfer mixture to 13-inch-by-9-inch glass or ceramic baking dish. Bake casserole, uncovered, 50 to 55 minutes or until chicken loses its pink color throughout and cheese begins to brown.