Chicken-vegetable casserole
Baked potatoes
Pears baked with dates and a little honey
Ingredients:
2 cups leftover cooked ground chicken with taco seasonings
1 cup frozen corn
1 cup frozen broccoli, more if you love broccoli
1 cup chicken broth
1 cup sour cream
1 egg
1 cup shredded cheese (I used a Tex-Mex blend with jalapenos)
Whole wheat bread crumbs mixed with a little olive oil, enough to cover the top
Preheat oven to 350 degrees. In a greased 8-inch square pan or casserole dish, combine leftover chicken and vegetables. Combine broth, sour cream and egg, and pour over vegetables. Cover top of casserole with cheese, then crumbs moistened with olive oil. Bake at 350 degrees until set. I took it out after 45 minutes and let it sit 10 minutes before cutting.
You could add extra seasonings, but our chicken and cheese were already well-seasoned, so I let it be.
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