Ingredients:
1 lb baby red potatoes, cut into 1 inch pieces
1 lb chicken tenders
1 (12 ounce) bags broccoli florets, approx 3 3/4 cups
1 (10 3/4 ounce) cans low-sodium condensed cream of chicken soup
8 ounces ham, cooked and cut 1/2 inch cubes, can use deli ham as a substitute
3/4 cup swiss cheese, shredded
1/2 cup skim milk
2 teaspoons dried parsley
1 garlic cloves, finely chopped
Directions:
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 9×13 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.
Servings: 6
Time preparation: 12 min.
Time total: 62 min.