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Creamy Chicken and Corn
Ingredients:
200g of Chicken-Noodle Soup
150g of Vegetable-Broth
100g of Corn
150g of Cream-of-Chicken
150g of Alfredo-sauce
200g of Salsa
100g of Refried-beans
50g of Beer-batter
100g of Bread-crumbs
250ml of Cream-of-Mushroom
150ml of Tomato-soup
1 can of Tuna
Kitchen Tools Needed:
Oven
Blender
Stove Top
Instructions:
Preheat the oven to 180°C (350°F).
In a large mixing bowl, combine the Chicken-Noodle Soup, Vegetable-Broth, Cream-of-Chicken, and Alfredo-sauce. Stir well until the mixture is smooth.
In a blender, blend together the Salsa, Refried-beans, Cream-of-Mushroom, and Tomato-soup until creamy and well combined. Add this mixture to the large bowl and mix until all ingredients are well incorporated.
Fold in the Corn and Tuna, ensuring everything is evenly distributed throughout the mixture.
In a separate bowl, combine the Beer-batter and Bread-crumbs. This will create a crispy topping for your casserole.
Pour the creamy mixture into a baking dish and spread evenly. Sprinkle the Beer-batter and Bread-crumb topping over the top of the casserole.
Place the casserole in the preheated oven and bake for 40-50 minutes until golden brown and bubbly on top.
Remove from the oven and let it cool for a few minutes before serving. Enjoy your hearty Creamy Chicken and Corn Casserole!
Macros:
Total Calories: 840kcal
Carbs: 80g
Proteins: 70g
Fats: 40g
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