Easy Cheesy Chicken & Veggie Gnocchi Bake |
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Prep Time: 5 Minutes Cook Time: 15 Minutes |
Ready In: 20 Minutes Servings: 4 |
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This dish was born out of one those days when grocery shopping day was overdue and we had little in the house that I thought I could pull together as a meal. We had part of a left over store bought rotisserie chicken in the fridge along with odds and ends of veggies that had made it to the end of the week. So, I played it by ear and we ended up really enjoying the results. You could very easily leave out the chicken and make this a vegetarian dish. Ingredients:
2 cups leeks, quartered lengthwise and then chopped up |
3/4 cup carrot, shredded |
1 teaspoon canola oil |
2 cups cooked boneless skinless chicken breasts, shredded |
1/4 teaspoon garlic powder |
1/2 teaspoon dried parsley |
1 (10 ounce) can 98% fat-free condensed mushroom soup |
17 1/2 ounces gnocchi |
1 cup reduced-fat cheddar cheese, shredded |
Directions:
1. Put a pot of water on to boil for the gnocchi when it is time and preheat your broiler/grill.
2. Heat a nonstick pan and add the oil.
3. Put the leeks and carrots in with the oil and cook over a medium heat, stirring frequently, for about five minutes or until the leeks have softened.
4. By this time your water should be boiling. So, put the gnocchi in the water and cook according to package instructions. The brand I use only takes two minutes.
5. Meanwhile, add the cooked chicken to the pan with the leeks and carrots and just stir through.
6. Add the can of mushroom soup to the pan along with the garlic powder and parsley and stir to combine.
7. Add the cooked and drained gnocchi and softly stir so the that gnocchi is coated in the other ingredients.
8. Transfer to an oven proof dish.
9. Sprinkle with the cheese and put under the broiler/grill until the cheese is melted and bubbly.
10. Serve with a salad or green veggies.
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