Ingredients for Easy Cheesy Chicken Veggie Gnocchi Bake
- Leeks
- Carrot
- Canola Oil
- Cooked Boneless Skinless Chicken Breasts
- 1 teaspoon garlic powder
- Dried Parsley
- 98% Fat Free Condensed Mushroom Soup
- 1 pound gnocchi
- Reduced Fat Cheddar Cheese
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How to Make Easy Cheesy Chicken Veggie Gnocchi Bake
- Preheat your broiler to high. Boil a pot of salted water for the gnocchi.
- Heat 1 tablespoon of olive oil in a large nonstick pan over medium heat.
- Add 1 cup of sliced leeks and 1 cup of chopped carrots to the pan. Cook for 5-7 minutes, stirring frequently, until softened.
- Add 1 cup of cooked, shredded rotisserie chicken (optional; omit for vegetarian version) to the pan and stir to combine.
- Add 1 (10.75 ounce) can of cream of mushroom soup, 1 teaspoon garlic powder, and 1/2 teaspoon dried parsley to the pan. Stir until well combined.
- Once the water is boiling, add 1 pound of gnocchi and cook according to package directions (usually 2-3 minutes). Drain well.
- Add the cooked gnocchi to the pan with the chicken and vegetables. Gently stir to coat.
- Transfer the gnocchi mixture to an oven-safe baking dish.
- Sprinkle 1 1/2 cups of shredded mozzarella cheese over the top.
- Broil for 2-3 minutes, or until the cheese is melted, bubbly, and golden brown.
- Let cool slightly before serving. Enjoy with a side salad or green vegetables for a complete meal!
Nutrition Information (Approximate per serving)
Sodium
3 g
Sugar
10g
Fat
4g
Carbs
2g
