Mustard chicken Casserole

• 2 x chicken breasts, sliced in halves, lengthwise
• 3 x carrots, sliced into rounds
• 1 x head of broccoli, cut into small florets
• 1 x 400gm tin of condensed cream of chicken soup
• 1 x can of milk (measured using the soup tin)
• 2 tsp wholegrain mustard
• 1/2 cup grated, tasty cheese
• oil, to seal chicken
• salt & pepper

In the bottom of an oven-proof & micro-safe dish, layer your veggies, cover loosely with glad-wrap & zap in the microwave until just tender. Season chicken with salt & pepper & seal each piece in a frypan, with a drizzle of oil, on med-high heat, for 1 min each side or until just browned. (you could skip this step, if really pushed for time)
In one layer, place the sealed chicken breasts evenly over the veggies. In a jug, whisk together the tin of soup, milk & mustard. Pour soup mix evenly over the chicken & veggies. Top with grated cheese & bake in a 180 degree oven for 20-30mins or until golden & bubbling.
Serve on it’s own or with rice, pasta or mashed potatoes.
This recipe is sooo versatile! Today I had no mustard, so just left it out. Also had no broccoli but did have some lovely beans from my dad’s veggie garden, so used them instead. Mix & match the veggies to suit what you have on hand & your family’s preferences.