Broccoli and Chicken Casserole

2 packages frozen broccoli spears
4 chicken breasts, cooked & diced into large pieces
1 can cream of chicken soup
1 can chicken broth
1/2 c. mayo
1 tsp. lemon juice
1 c. grated cheddar cheese
Sprinkle Parmesan cheese on top

• Preheat oven to 350 F. 
• Spray 9x13 inch baking pan with non-stick cooking spray.
• In a bowl, mix cream of chicken soup with 3/4 quarter of the can of chicken broth. Stir in mayo and lemon juice.
• With remaining 1/4 can of chicken brother, steam the broccoli spears until barely tender (DO NOT overcook!). Drain.
• Layer ingredients to the pan in the following order:
• Broccoli
• Chicken pieces
• Sauce mixture
• Grated cheese
• Sprinkle with Parmesan cheese
• Bake at 350 F for 25 minutes. 

Red Lentil Spaghetti Sauce

1 c. chopped onion
2 green peppers, diced
12 oz. sliced mushrooms
2 cloves garlic, minced
2 tsp. oil
1 tsp. pepper
2 T. + 1 tsp. oregano
1 T. parsley
1 T. + 2 tsp. basil
4 c. tomato puree
1 c. tomato paste
4 c. water
2 c. red lentils, rinsed
2 T. Parmesan cheese

• In bottom of large dutch oven, saute onions, garlic, green peppers, and mushrooms in oil until tender
• Add seasonings, tomato puree and paste, lentils, water, and Parmesan cheese
• Simmer on low heat for 2-3 hours, stirring occasionally (keep pot uncovered)
• Serve over hot pasta topped with more Parmesan cheese. 
• Makes about 10 servings

I love lentils because you can sneak them into so many things and the family never knows.  Here's another one of those recipes that the boys never know is meat free and I don't volunteer the information!  Am I a bad mom or what?  They gobble it up and I sit back, satisfied that my family is eating some healthy stuff for dinner. 

Happy eats -

M.