Ingredient
3cups chopped cooked chicken
3cups of steamed broccoli
2cups diced baked sweet potato
2 cups asparagus
1 10 3/4ounce can gluten – free condensed cream of chicken soup
14oz can of diced tomatoes
6oz can of green chilies
½ Cup unsweetened almond milk
2cloves of garlic
1 teaspoon of creole seasoning
½ cup Pico de Gallo
1 avocado diced
½ red onion diced
1 red pepper diced
Directions
Preheat oven to 350 degrees F.
In a large skillet combine diced chicken, olive oil, garlic until chicken is cooked. Next add asparagus, broccoli, chilies, pepper, onion, creole seasoning, and tomato let saute for 5 -8 minutes. Last add Pico de Gallo, soup, almond milk, and avocado.
Place chicken mixture in bottom of a 13x9x2-inch baking dish or 3-quart rectangular casserole. Then top with sweet potatoes and avocado.
Bake for 20-25 minutes or until slightly browned on top.
Enjoy!
Fit Chic