Chicken and veggie bake | Heart and Stroke Foundation

Ingredients

• 1 tsp (5 mL) olive oil
• 2 cups (500 mL) diced, skinless chicken breast (2 to 3 breasts)
• 1 cup (250 mL) small diced onion
• 1 cup (250 mL) small diced carrot
• 1 cup (250 mL) small diced celery
• 1 cup (250 mL) frozen corn
• 2 cups (500 mL) chopped broccoli
• 1 can (10 oz / 284 mL) low-fat cream of mushroom soup
• 1 cup (250 mL) skim milk
• 2 cups (500 mL) cooked brown rice (about 1 cup / 250 mL dry)
• 1 tsp (5 mL) black pepper
• 1 cup (250 mL) grated light old cheddar cheese