Easy Cheesy Chicken & Veggie Gnocchi Bake

Ingredients

• 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 (10 ounce) can 98% fat-free condensed mushroom soup
• 17 1/2 ounces gnocchi
• 1 cup reduced-fat cheddar cheese, shredded

Directions

1. 1

   Put a pot of water on to boil for the gnocchi when it is time and preheat your broiler/grill.

2. 2

   Heat a nonstick pan and add the oil.

3. 3

   Put the leeks and carrots in with the oil and cook over a medium heat, stirring frequently, for about five minutes or until the leeks have softened.

4. 4

   By this time your water should be boiling. So, put the gnocchi in the water and cook according to package instructions. The brand I use only takes two minutes.

5. 5

   Meanwhile, add the cooked chicken to the pan with the leeks and carrots and just stir through.

6. 6

   Add the can of mushroom soup to the pan along with the garlic powder and parsley and stir to combine.

7. 7

   Add the cooked and drained gnocchi and softly stir so the that gnocchi is coated in the other ingredients.

8. 8

   Transfer to an oven proof dish.

9. 9

   Sprinkle with the cheese and put under the broiler/grill until the cheese is melted and bubbly.

10. 10

    Serve with a salad or green veggies.