I don’t often use frozen vegetables, because they tend to be mushy compared to fresh veg. But they can be handy when you’re short on time and haven’t been to the grocery store in a bit, and in this creamy chicken casserole topped with crunchy parmesan breadcrumbs they work great.
Guessipe
- 5 boneless skinless chicken thighs
- garlic salt
- onion powder
- cayenne
- salt and pepper
- olive oil for browning
- 1/2 cup cream sherry
- 3 TBSP lemon juice
- 1 TBSP chicken bouillon
- 2 cans cream of mushroom soup
- 1 cup shredded mozzarella
- 1 bunch cilantro, chopped
- 5 cups frozen vegetables
- 1 cup grated parmesan
- 1 cup breadcrumbs
Season all sides of the chicken thighs with garlic salt, onion powder, cayenne, salt and pepper. In an oven-safe skillet, heat olive oil over medium-high heat. Brown the chicken 3 minutes on each side. Transfer to a plate.
In the same skillet, bring the cream sherry, lemon juice, chicken bouillon, cream of mushroom soup, and mozzarella to a simmer. Stir in the cilantro and frozen vegetables. Salt and pepper to taste.
Nestle the browned chicken into the sauce. Sprinkle the top with parmesan and breadcrumbs.
Bake at 400 degrees F for 20 minutes.
