Serves: 4 3 Better Balance Bites
Calories 396 Fat 4.3g Carbs 41.9g Protein 37.2g
Ingredients
· 1 lb fat-free ground chicken breast
· Cooking spray
· 1/2 cup diced onion
· 1 cup diced carrots
· 1 cup green beans, cut into 1” pieces, OR frozen peas, thawed
· 1 can (15 oz.) corn kernels
· 1 tsp salt
· 1/2 tsp pepper
· 1/2 tsp garlic powder
· 1/2 tsp onion powder
· 1/2 tsp dried thyme
· 1 can (10.5 oz) Campbell’s 98% Fat-Free Cream Soup (any flavor—I used mushroom)
· 1 tsp Dijon mustard
· 3/4 cup fat-free cheddar, divided (be aware that other choices may alter the points!)
· 3 cups frozen shredded hash browns, thawed (or microwaved for a minute or two)
Instructions
1. Preheat oven to 425 F and spray a 9x13 casserole dish with some cooking spray.
2. Spray a large frying pan with cooking spray and place it over medium-high heat. Once hot, add the diced onions and carrots, let cook about 4-5 minutes. Add in the green beans (or peas) and corn and cook about 3-4 minutes until green beans are tender but crisp.
3. Push the vegetables to the side of the pan and place the ground chicken in the center of the pan. Sprinkle the salt, pepper, garlic powder, onion powder, and thyme over everything in the pan. Break up the chicken as it cooks and, once you see very little pink in the meat, stir everything together.
4. Stir in the condensed soup and mustard and mix well. Let cook about 3 minutes. Turn off the heat and add 1/2 cup of the cheddar. Stir to melt and incorporate the cheese.
5. Transfer meat mixture to casserole dish. Sprinkle the shredded hash brown evenly over the top.
6. Bake for 20 minutes. Remove from the oven and sprinkle the remaining cheese on top. Spray with cooking spray to help the cheese melt. Return to the oven for 10-15 minutes.
Notes:
· If you’d like your hash browns crisper and browner, you can cook them in a separate pan while you cook the chicken and veggies until lightly golden. Or try using the broiler for 2-3 minutes.
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