This is another family favorite that I grew up making. This means it’s another go to when I’m making food for the new parents in my life. Thus the massive amounts. This is one of those things that’s a little labor intense, so when I make one, I usually make at least one more for later. In this case, I made a total of four.
It’s cheese, buttery, delicous, and it’s healthy cuz it has veggies in it, right?!? 😀
Anyways, it’s super nice because it’s a full meal in one dish. You’ve got your veggies, your meat, your cheese, and your carbs all together. No need for a side with this one.
This is also super easy. Seriously. Kolton can make this. He doesn’t because he’s lazy and prefers me to make the food that takes longer than 5 minutes. But he could do it if he wanted.
Start with some chicken. I like to use tenderloins because they’re, well, tender, and they cut easily into bite sized pieces. Cook them simply in a pan with a drizzle of oil and your favorite spices. I like to use chicken mesquite, lemon pepper, and a touch of cayenne pepper. You don’t need to worry about cooking them all the way through necessarily because this is going to be baked, but most of the way is good. Move the chicken to a bowl to cool down.
Have your dish in front of you as you’re chopping to help with organization. You can load up your pan immediately instead of having to push all the chopped bits to the side while you work.
Cut your broccoli and red bell pepper into bite sized pieces. This can be bigger or smaller as you like. I usually like to line the bottom of the pan with bigger pieces of broccoli, then chop the rest up really small and sprinkle it over the top. Then comes the red bell pepper, again, just distribute evenly over the broccoli.
Here you can optionally add in some extra mushroom flavor by adding cut mushrooms.
Hey. Guess what you’re gonna do with the chicken! Cut it into bite sized pieces and distribute it evenly over the red bell pepper and broccoli.
Look how colorful and amazing that looks!
Now cover it all up by dumping your shredded cheddar over the top and spread it evenly. If you’re chicken is still hot the cheese will start to melt and look delicious. You might even sneak a bite…..
Let that sit for a minute while you make the soup. You use one regular sized can of condensed cream of mushroom soup per dish. Since I have four here, I used two large cans. Scrape that into a pot and fill the can 3/4 of the way with milk. Add to the soup along with a butt load of lemon pepper.
I have a confession. I love lemon pepper. Not as much as I love nutmeg, but still. Lemon pepper is the bomb. I dump a ridiculous amount of it into this. You should go for 1 or 2 tablespoons.
Heat your soup on the stove, stirring frequently. Once it’s all hot and bubbly, pour/ladle the soup over the cheese. If your cheese wasn’t getting melt-y before, it will now. With a spatula or spoon, spread the soup out evenly, trying your best not to disturb the cheese and it’s ooey gooey-ness.
In a large microwave safe dish, melt your butter. Let that sit for a minute while you crush your Ritz crackers. I’ve found the best way to crush them it to dump the whole package into a gallon Ziploc, make sure it’s closed tightly, and mash away.
Mix your crushed crackers with the melted butter and your shredded parmesan. Spread this delicious topping over the soup, after sampling it of course.
If you’re making this for later, put it in the freezer for later enjoyment. If it’s for now, cover with foil and place in the oven at 375 degrees for 30 minutes. Remove the foil and bake an additional 10-15 minutes until the top is a nice deep golden brown.
Let sit for 5 minutes to cool down slightly, and serve!