11/11/2015
Sometimes you just need a little comfort food. My 4 year old loves all sorts of casseroles, and Fall is the perfect time to enjoy them! I manage to keep it semi healthy by adding fresh vegetables, and substituting a traditional mayonnaise base with Greek yogurt. Serves 4-6 people, great for leftovers. Enjoy!
1 lb (I use 4 thin boneless chicken breasts) shredded
1 can low sodium cream of mushroom soup
1 can low sodium cream of chicken soup
1 cup Greek yogurt
1 tbsp salt, pepper, parsley - all ingredients to taste
1/2 cup chopped onion
1 cup fresh broccoli chopped
1 cup fresh mushrooms chopped
1 cup fresh green beans
1/2 cup shredded cheddar cheese
2 sheets of crescent dough
Saute the chicken breasts, vegetables, and seasonings on low heat until veggies are left soft and chicken is cooked. Cool the chicken, shred or cube. Combine the cans of soup, cheddar cheese, and Greek yogurt with any additional seasonings to taste. Add chicken and vegetables, mix thoroughly. Use a large casserole dish and grease bottom of the pan with canola oil. Layer one crescent dough sheet across the bottom. Add ingredients atop, sprinkle any remaining cheese to taste and cover with the other crescent dough sheet. Bake at 350 for 25 minutes.