Another casserole recipe! :) This one has evolved over the years for me. I've gotten creative and changed some ingredients gradually, so it's very versatile!
Feel free to make it as creamy or healthy as you want!
1 can cream of chicken soup
1 can cream of mushroom soup
1-1/2 cups cooked chicken
1/2 cup sour cream
1/4 cup milk
1 cup cheddar cheese
1 cup French Fried onions (optional)
1 red or green bell pepper, cubed
3 cups steamed broccoli (or you can mix it up like I did and add cauliflower and carrots too)
Boil quinoa according to package instructions. Set aside. Steam veggies until fork tender.
In a separate bowl, mix together soup, cheese, sour cream, milk, chicken. Then add the vegetables. Pour into 8x8 dish sprayed with non-stick cooking spray.
Bake uncovered at 350 for 25 minutes or until bubbly.
Top with French fried onions (if chosen) Continue baking for 5-10 minutes or until onions are golden brown.
All ingredients can be substituted for lower fat/condensed alternatives (i.e. fat free milk, plain low fat yogurt, etc.)
Serve over quinoa. (Makes about 3-4 servings)