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Today I wanted to share an easy 30 minute recipe with you all that is perfect for the weekdays that you just don’t feel like cooking! I really hate to cook on the week days because I’m just too tired after work and chasing around my toddler…so It’s really tempting to just order pizza. This recipe is fun to make, and super easy…so it’s perfect for those busy days! My original recipe calls for just plain cream of chicken soup, but today I swapped it out for Campbell’s Soups for Cooking in Creamy Herb & Garlic with Chicken Stock. I love using this because it helps create a variety of comforting dishes and reinvent traditional family favorites in fewer steps! Who wouldn’t want to make a weekend meal on a weeknight schedule?!
½-1 lb of Chicken (want to make it even easier…buy a rotisserie chicken!)
½ cup of chopped mushrooms
1 package of Gnocchi
½ of baby spinach
⅛ cup of milk (not pictured)
½ cup of parmesan cheese
Cook the gnocchi based on the directions on the box (boil water, place gnocchi in the water until they rise to the top). While gnocchi is cooking, defrost and cook chicken (I used a grill, but cook it however you’d like). Shred the chicken when it’s finished. In a larger sauce pan, place one box of Campbell’s Soups for Easy Cooking inside with milk and let come to a simmer. Once simmering, place spinach, mushrooms, chicken, and gnocchi inside. Simmer for about 10 minutes or until spinach and mushrooms are tender. Place mixture into a casserole dish, top with parmesan cheese, and bake in the oven (set at 350 degrees) for about 10 minutes. Let cool for 5 minutes and enjoy!
This recipe is fast, east and delicious! You are bound to please even the pickiest of eaters!
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