Did the name get your attention? Ha! My daughter gave it this name because she doesn't like mushrooms. She calls them "evil things". LOL! It's HFCS-Free. Also, the cheddar sauce is optional - Leave it out to keep the recipe a healthy one.
Notes from the Test Kitchen:
This is sure-fire mealtime winner! We prepared the recipe without the optional cheddar sauce and simply fell in love. You just can't beat an easy dish that's jam-packed with flavor!
1Melt 1 1/2 tbsp butter in a large skillet. Add broccoli, onion, pepper, oregano, garlic and Italian seasonings to skillet. Cook and stir for 3 to 4 minutes or until vegetables are crisp-tender.
2Add tomatoes, mushrooms & soup (if using soup - it's just as delicious with or without it). Cover and cook 1 to 2 minute or until heated through. Set aside vegetable mixture; keep warm.
3Add remaining butter to another skillet. Rinse boneless chicken pieces; pat dry. Add to skillet. Sprinkle with parsley. Cook chicken over medium heat about 10 minutes or until chicken is tender, no longer pink inside & golden brown, turning twice.
4Serve chicken pieces with vegetable mixture spooned over top.
Per serving: Calories 377; Total Fat 16.5g; Cholesterol 109.2mg; Sodium 992.8mg; Carbs 23.3g; Protein 36.5g