High-Protein Chicken And Vegetable Casserole Recipe

About this recipe

This hearty casserole combines tender chicken, vibrant vegetables, and a creamy cheese sauce for a satisfying high-protein dinner. Perfect for solution seekers looking for a wholesome and delicious meal.

Ingredients

• 2 x 400 g Good To Go Boneless Chicken Breast - Pack Of 2
• 100 g Sambar Onion Peeled
• 250 g Organically Grown Green Capsicum
• 450 g Figaro Black Sliced Olives
• 125 g Cremini Mushroom
• 500 g + 400 g Yu 100% Whole Wheat Penne Pasta + 100% Whole Wheat Elbow Macaroni Pasta Combo
• 100 ml Oleev Olivana Natural Olive Oil (Bottle)
• 200 g Hydroponic Sweet Bell Pepper (Cocktail)
• 150 g Mooz Cream Cheese
• 540 G Sarwarbamboo Shoots Imported Whole Halves

Instructions

1. 1. Cook 4 chicken breasts in boiling water until fully cooked, about 15-20 minutes. Reserve the broth and cut the chicken into bite-sized pieces.
2. 2. Cook 5 oz of whole wheat pasta in 1 1/2 pints of the reserved chicken broth until al dente, about 6-8 minutes. Drain and set aside.
3. 3. In a large skillet, heat 1/2 cup of olive oil over medium heat. Add 1 cup of diced onion and 1 cup of diced green pepper. Sauté until softened, about 5 minutes.
4. 4. Stir in 1 lb of cubed cream cheese, 1 cup of sliced olives, 1 cup of sliced bamboo shoots, 1 cup of sliced mushrooms, and 2 cans of undiluted mushroom soup. Mix well until the cheese is melted and the mixture is smooth.
5. 5. Combine the cooked chicken, noodles, and the cheese-vegetable mixture in a large casserole dish. Mix thoroughly to ensure even distribution.
6. 6. Preheat the oven to 350°F (175°C). Bake the casserole for 25-30 minutes, or until bubbly and heated through.
7. 7. Serve hot and enjoy your high-protein chicken and vegetable casserole.