quick

new potato, broccoli, and chicken casserole

make ahead up to 12 hours

Prep: 30 minutes Chill: up to 12 hours Cook: 6 to 7 hours + 30 minutes (low) Makes: 6 servings

  • 1 10.75-ounce can condensed cream of broccoli soup or cream of asparagus soup
  • 1 8-ounce carton sour cream
  • cups shredded Gruyère cheese or Swiss cheese (6 ounces)
  • ½ cup milk
  • 1 teaspoon dried Italian seasoning, crushed
  • ¼ teaspoon black pepper
  • 6 cups cubed red-skinned tiny new potatoes
  • 3 cups chopped cooked chicken
  • 2 cups broccoli florets
  • ½ cup snipped fresh basil
  •   Shredded Gruyère cheese or Swiss cheese (optional)

1. Place a disposable slow cooker liner in a 4- to 5-quart ceramic slow cooker liner. Place soup and sour cream in disposable liner. Stir in the 1½ cups shredded cheese, milk, Italian seasoning, and pepper. Stir in potatoes and chicken. Using a twist tie, close the disposable liner. Place the ceramic liner in the refrigerator overnight. (To serve today, cover and cook as directed in Step 2.)

2. Place ceramic liner in the slow cooker. Remove the twist tie from the disposable liner. Cover and cook on low-heat setting for 6 to 7 hours. Stir in broccoli. Cover and cook 30 minutes more.

3. To serve, stir about half the basil into the casserole. Sprinkle with additional cheese, if desired, and the remaining basil.

Per serving: 520 cal., 26 g fat (13 g sat. fat), 122 mg chol., 559 mg sodium, 36 g carb., 4 g fiber, 37 g pro.

Tip

Because fresh basil leaves are very delicate, stir them into long-simmered dishes or sauces right before serving. Otherwise, the tender leaves bruise and discolor easily and the flavor breaks down quickly with extended heat.