Easy Cheesy Chicken Veggie Gnocchi Bake Recipes

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EASY CHEESY CHICKEN BAKE



Easy Cheesy Chicken Bake image

Make and share this Easy Cheesy Chicken Bake recipe from Food.com.

Provided by Gods Child

Categories     One Dish Meal

Time 50m

Yield 6 serving(s)

Number Of Ingredients 6

1 (6 ounce) package chicken stuffing mix
1 1/2 lbs boneless skinless chicken breasts, cut into 1-inch pieces
1 (14 ounce) bag frozen broccoli florets, thawed, drained
1 (10 3/4 ounce) can condensed cream of chicken soup
1/2 cup milk
1 1/2 cups kraft shredded cheddar cheese

Steps:

  • Preheat oven to 400°F
  • Prepare stuffing mix as directed on package; set aside.
  • Mix chicken and broccoli in 13x9-inch baking dish.
  • Stir in soup, milk and cheese; top with the prepared stuffing.
  • Bake 30 minute or until heated through.

Nutrition Facts : Calories 429.6, Fat 17.4, SaturatedFat 8.2, Cholesterol 109.2, Sodium 1053.9, Carbohydrate 29.9, Fiber 6, Sugar 2.7, Protein 37.7

EASY CHEESY CHICKEN & VEGGIE GNOCCHI BAKE



Easy Cheesy Chicken & Veggie Gnocchi Bake image

This dish was born out of one those days when grocery shopping day was overdue and we had little in the house that I thought I could pull together as a meal. We had part of a left over store bought rotisserie chicken in the fridge along with odds and ends of veggies that had made it to the end of the week. So, I played it by ear and we ended up really enjoying the results. You could very easily leave out the chicken and make this a vegetarian dish.

Provided by Sarah_Jayne

Categories     Chicken

Time 20m

Yield 4 serving(s)

Number Of Ingredients 9

2 cups leeks, quartered lengthwise and then chopped up
3/4 cup carrot, shredded
1 teaspoon canola oil
2 cups cooked boneless skinless chicken breasts, shredded
1/4 teaspoon garlic powder
1/2 teaspoon dried parsley
1 (10 ounce) can 98% fat-free condensed mushroom soup
17 1/2 ounces gnocchi
1 cup reduced-fat cheddar cheese, shredded

Steps:

  • Put a pot of water on to boil for the gnocchi when it is time and preheat your broiler/grill.
  • Heat a nonstick pan and add the oil.
  • Put the leeks and carrots in with the oil and cook over a medium heat, stirring frequently, for about five minutes or until the leeks have softened.
  • By this time your water should be boiling. So, put the gnocchi in the water and cook according to package instructions. The brand I use only takes two minutes.
  • Meanwhile, add the cooked chicken to the pan with the leeks and carrots and just stir through.
  • Add the can of mushroom soup to the pan along with the garlic powder and parsley and stir to combine.
  • Add the cooked and drained gnocchi and softly stir so the that gnocchi is coated in the other ingredients.
  • Transfer to an oven proof dish.
  • Sprinkle with the cheese and put under the broiler/grill until the cheese is melted and bubbly.
  • Serve with a salad or green veggies.

Nutrition Facts : Calories 161.7, Fat 3.8, SaturatedFat 0.8, Cholesterol 59.5, Sodium 75.2, Carbohydrate 8.4, Fiber 1.4, Sugar 2.7, Protein 22.6

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