Italian Roasted Chicken | Mushroom and Pea Risotto | Kale Chips | Corn on the Cob
I used the chicken as lunch once or twice and then we were tired of the chicken so tonight I turned our leftovers from this delicious dinner to this comforting casserole:
I don't love casseroles but sometimes they are nice to have, especially when cleaning out the fridge! Casseroles don't have to be unhealthy and leave you in a food coma. Make your casserole with REAL FOOD! Not processed mystery cans of cream. Treat your veggies as the main attraction and the casserole as a side. I had a nice green salad with veggies and balsamic dressing and I used frozen broccoli to add a little more green. Then I enjoyed my Creamy Chicken Risotto Casserole.
Creamy Chicken Risotto Casserole:
- Leftover Risotto with mushrooms, onions and peas. (No risotto, how about leftover brown rice and frozen veggies?)
- Leftover roasted chicken, diced
- 1/4 cup sour cream
- 1/4 cup half and half
- 2 tbsp fresh grated parmesan cheese
- Seasonings: Garlic powder, Sea salt, Cracked pepper
- For the top: 1 tbsp grated parmesan cheese, sprinkling of paprika
Preheat oven to 350 degrees. In a 13x9 pan mix (no need to dirty a mixing bowl) together the sour cream, half and half, 2 tbsp grated parmesan cheese and seasonings. Add chicken and risotto mix until all is combined. Flatten the risotto mixture and then sprinkle 1 tbsp of grated parmesan cheese and the paprika on top.
Bake until bubbly and serve warm with lots of green veggies!
If you are just starting out with healthier cooking and you are used to eating casseroles with the condensed cream o' mushroom/chicken soups, start small. Try adding a salad and a green veggie as the main star of your plate and use your normal casserole as a side. If you want to change a little more, try using half and half and sour cream or plain yogurt instead of the condensed soup. With every little change you will build momentum to a healthier life!
