I always find I lack the desire to cook after coming back from holidays. Add to that the fact that I am house sitting solo for my parents while they are in Arizona, I'm not exactly whipping up gourmet meals for one. James and I consider these occasional house/cat sitting duties good therapy for our marriage. As much as we love living together, it's quite a novelty to have a bed to yourself for a week.
You get to cook and eat what you want, eat when you want, go to bed when you want, watch what you want with no one giving you judgey side eyes....it's exciting. I think James is probably lonely without me...where as I on the other hand, have two weird cats and a dog to stare at me all day long...follow me to the bathroom every.single.time....and sleep on my head. It's one happy furry family over here. Except when it's not happy and there's hissing (mostly by me).
Anyways, back to the recipe....
Last night I decided to make a casserole for one. I don't know if it's the rainy weather, or just my desire to eat something warming and healthy and most of all easy...but I was overwhelmed by my sudden desire to make an all-in-one dish that would feed me for days to come. I had a loose plan, some ingredients on hand, and a hope that it didn't turn out to be super disgusting. It wasn't. It was really tasty and healthy and not at all white trash like 97% of casseroles seem to be.
Lazy Chicken Casserole.
- 2 boneless skinless chicken breasts
- 1 small organic zucchini
- 2 heads of organic broccoli
- 8 organic brown mushrooms
- 2 cups of Pacific Kitchen vegetable broth
- 1 cup of Daiya vegan cheese
- 1/4 cup of mayonnaise
- salt and pepper to season
- Chop up the chicken into cubes and saute/boil in 1 cup of vegetable broth. No need to add oil (BONUS!)
- Chop up the broccoli, zucchini, and mushrooms and saute in 1 cup of vegetable broth until al dente (just a preference of mine as I like crunch, but the mushrooms will be soft).
- Put cooked chicken and veggies into a large bowl with broth from both pans, and add 1/4 cup of Hellmanns mayonnaise (I know, it seems weird, but trust me).
- Stir it all together and add to a 9x9 baking dish of some sort.
- Season with salt and pepper.
- Sprinkle Daiya (or regular cheese) on top and cook at 350, covered, for about 30 minutes.
I ate it on it's own for a carb free dinner, but today at lunch at made some quinoa and added it to the leftovers to help it go further. I'm a genius. I'll be adding this to my repertoire of easy, lazy meals. James is not a fan of Daiya, but I can see goat cheese being awesome with this too.