This is soul food at its best! Seriously, this is so creamy and tasty. You'll want seconds and thirds, it's that good. Enjoy!
-1 lb broccoli, cut into florets
-1/2 lb carrots, peeled and julienned (cut into thin strips)
-1 Tbs extra virgin olive oil
-2 chicken breasts, boneless, skinless, cut into bite size chunks
-salt and pepper
-2/3 cup heavy cream
-1 (10 3/4 oz) can cream of mushroom soup
-2 Tbs butter, melted
-1/2 cup Italian style Panko breadcrumbs
Preheat the oven to 350 F.
Bring a large pot of salted water to a boil. Add the broccoli florets and julienned carrots. Boil for 5 minutes. Drain, rinse with cold water, then drain again. Set aside.
Meanwhile, heat the oil in a large skillet. Add the chicken chunks and season with some salt and pepper. Cook until golden brown. Remove from stove.
In a small sauce pan, mix the cream and soup. Season with a little salt and pepper. Bring to a boil and cook for about 3 minutes, stirring occasionally.
Place the cooked chicken, broccoli and carrots into 9x13 pan. Mix well. Cover with the cream and soup mixture and give it another good stir.
Combine the melted butter with the Panko crumbs. Sprinkle over chicken mixture.
Bake in preheated oven for about 25-30 minutes or until golden brown. Remove from the oven and let it sit for 5-10 minutes to set. Serve on top of cooked orzo and enjoy! Yum!