HERBED CHICKEN / VEGGIE CASSEROLE

4 chicken tenderloins or chicken breast strips

Parsley, thyme, oregano (fresh if possible)

Salt and pepper

Bread crumbs (fine)

Chicken broth, low sodium, non-fat

Vegetable medley (frozen)

Onion – one-half, chopped

Bacon bits, artificial (soy)

Cornbread stuffing (pre-packaged)

 

1 – Lay out the tenderloins/breast strips in a microwaveable dish with cover. Sprinkle to taste with parsley, thyme, oregano, salt, pepper. Add small amount of chicken broth. Lightly cover the whole with cornbread stuffing. Drizzle with very small amount of olive oil. Set aside.

2 – Make a vegetable casserole in two layers. Cover bottom of dish in one-half vegetable medley. Add half the chopped onion. Sprinkle with artificial bacon bits (soy bacon bits). Cover lightly with fine breadcrumbs. Then add another layer of vegetables, onion, bacon bits, breadcrumbs. Cover the whole with a light layer of cornbread stuffing. Season from the top with olive oil.

3 – Cook the vegetable casserole for five minutes on high in the microwave. Remove and keep covered.

4 – Cook the chicken for five minutes on high.

5 – Serve immediately.

 

–inspired by ad for Swanson chicken broth.

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