Creamy Dijon Chicken and Vegetable Bake
A healthy and flavorful recipe using canned chicken, this bake is quick to prepare and packed with nutritious vegetables.
Equipment
- 9x13 inch Baking Dish
- Mixing bowl
Ingredients
Main Ingredients
- 2 cups Canned Chicken Breast drained
- 2 cups Broccoli Florets fresh or frozen
- 1 cup Carrots diced
- 1/2 cup Diced Onion
- 2 tablespoons Dijon Mustard
- 1 can Cream of Mushroom Soup (10.75 oz)
- 1 cup Shredded Cheddar Cheese
- 1/4 cup Milk
Instructions
Instructions
- Preheat oven to 375°F (190°C).
- In a large bowl, combine the canned chicken, broccoli, carrots, and onion.
- In a separate bowl, whisk together the Dijon mustard, cream of mushroom soup, and milk.
- Pour the soup mixture over the chicken and vegetables; stir to combine.
- Pour the mixture into a greased 9x13 inch baking dish.
- Sprinkle the shredded cheddar cheese evenly over the top.
- Bake for 25-30 minutes, or until heated through and bubbly.
- Let cool slightly before serving.
Notes
For a spicier kick, add a pinch of red pepper flakes. You can substitute other vegetables like peas, green beans, or bell peppers.