Easy Cheesy Chicken & Veggie Gnocchi Bake

PROS

This recipe is quick and easy to make, and requires only a few simple ingredients.

The addition of leeks and carrots adds fiber and nutrients to the dish.

The reduced-fat cheddar cheese helps to lighten up the calorie and fat content.

CONS

The use of condensed soup in this recipe may make it high in sodium.

Depending on the brand of gnocchi used, this dish may be high in carbs.

HEALTH & BENEFITS

The chicken in this dish provides a good source of protein, which is essential for muscle growth and repair.
The leeks and carrots add fiber, which can help to regulate digestion and keep you feeling fuller for longer.
The reduced-fat cheddar cheese helps to lighten up the calorie and fat content of the dish.

	2 cups leeks , quartered lengthwise and then chopped up
	3/4 cup carrot , shredded
	1 teaspoon canola oil
	2 cups cooked boneless skinless chicken breasts , shredded
	1/4 teaspoon garlic powder
	1/2 teaspoon dried parsley
	1 can 98 % fat-free condensed mushroom soup
	17 1/2 ounces gnocchi
	1 cup reduced-fat cheddar cheese , shredded

1.	Preheat the oven to 375°F.
2.	In a large skillet, heat the canola oil over medium heat. Add the leeks and carrots and cook, stirring occasionally, for 5-7 minutes or until softened.
3.	Add the shredded chicken, garlic powder, and dried parsley to the skillet and stir to combine.
4.	Stir in the condensed mushroom soup and bring to a simmer.
5.	Add the gnocchi to the skillet and stir until everything is well mixed.
6.	Transfer the mixture to a 9x13 inch baking dish and sprinkle with the shredded cheese.
7.	Bake for 25-30 minutes or until the cheese is melted and bubbly, and the gnocchi is cooked through.

Easy Cheesy Chicken & Veggie Gnocchi Bake

Easy Cheesy Chicken & Veggie Gnocchi Bake

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