Ingredients
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1 lb baby red potato, cut into 1 inch pieces
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1 lb chicken tenders
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1 (12 ounce) bag broccoli florets, approx 3 3/4 cups
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1 (10 3/4 ounce) can low-sodium condensed cream of chicken soup
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8 ounces ham, cooked and cut 1/2 inch cubes, can use deli ham as a substitute
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3/4 cup swiss cheese, shredded
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1/2 cup skim milk
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2 teaspoons dried parsley
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1 garlic clove, finely chopped
Instructions
- Preheat oven to 350 degrees.
- In large microwave safe bowl, place potatoes and 2 tablespooons of water. Cover the bowl, and microwave on high for 3 to 4 minutes or until potatoes are fork tender, stirring once.
- Add chicken and all remaining ingredients to potatoes. Toss well.
- Transfer mixture to 9x13 baking dish.
- Bake uncovered for 50-55 minutes or until chicken no longer shows pink and cheese is bubbly.
- NOTE: Spray casserole dish with cooking spray or foil line the casserole dish for easier clean up.____This can be assembled the night before and then cooked right before serving.