A combination of cooked chicken, beans, spinach and tomatoes bakes under a topping of sliced polenta. It's a delicious new version of a comfort food classic.
cost per recipe: $9.93
The price is determined by the national average.
can (10 1/2 ounces) Campbell’s® Condensed Cream of Mushroom Soup
can (about 15 ounces) white cannellini beans, rinsed and drained
cups baby spinach or chopped escarole
can (14.5 ounces) diced tomatoes with basil, garlic and oregano, drained
cups cooked chicken pulled into bite-sized pieces
package (18 ounces) basil garlic polenta, cut into 1/2-inch thick slices
cup Parmesan cheese
Set the oven to 400°F. Lightly grease a 9-inch deep-dish pie plate. Stir the soup, beans, spinach, tomatoes and chicken in a large bowl.
Spoon the chicken mixture into the pie plate. Arrange the polenta slices over the chicken mixture, overlapping slightly. Sprinkle with the cheese.
Bake for 40 minutes or until the polenta is lightly browned.