I like to make my lunch for the week on Sunday. I am so blue that my Crockpot suddenly passed away! So I have turned my attention to casserole making. Light casserole making. This casserole should last the week.
I wanted it heavy on the veggies and light on salt and sauce. I think I have succeeded. First, blanch the two carrots and one potato. The Casserole Queens say blanch for three minutes. I needed six. Shock the veggies. Drain. Drain and rinse the can of green beans. Then, saute the celery, onion, and then add the garlic. Add the chicken dusted with thyme and pepper . I used a boneless, skinless breast. Cooked that for two minutes on each side. Cut into cubes. Now assemble!
I dumped all the stuff in my casserole. The carrots, potato, minute rice (had a little leftover), green beans, cut chicken, onions, celery, garlic, bay leaf, 1/2 can cheddar cheese soup, some chicken stock, milk. Mix. Add panko crumbs and grated Parmesan on top. Bake for 1/2 hour on 350 with the lid. Remove lid for 15 minutes. (Total 45 minutes). Let the casserole rest 1/2 hour after taking it out of the oven.
The only salt came from the soup and the salted water I blanched the carrots and potato in.
Soooo one chicken breast, one potato, lots of veggies, 1/2 can of soup over 5 days.
Not too bad.