Creamy Chicken and Veggies Casserole
Ingredients
- 1 onion, chopped
- 1 tablespoon olive oil
- 2 tablespoons all-purpose flour
- 1 teaspoon dried thyme
- 1/8 teaspoon freshly ground black pepper
- 1/2 cup whole milk
- 1 (16-ounce) jar four-cheese Alfredo sauce
- 2 1/2 cups chopped cooked chicken
- 1 (16-ounce) package frozen broccoli, carrots, and cauliflower
- 1 1/4 cups shredded sharp cheddar, or havarti cheese
- 1/3 cup grated Parmesan cheese
- 1 cup all-purpose flour
- 1/2 teaspoon dried thyme
- 1/4 teaspoon baking powder
- 1/4 cup (4 tablespoons) unsalted butter, softened
- 1/2 cup shredded sharp cheddar, or havarti cheese
- 1/4 cup grated Parmesan cheese
- 1 large egg
Instructions
- 1
Gather the ingredients.
- 2
In heavy saucepan, cook onion in olive oil over medium heat until tender.
- 3
Add flour; cook and stir 3 minutes.
3 min - 4
Add 1 teaspoon thyme leaves and milk; cook and stir until thick.
- 5
Remove from heat and add Alfredo sauce, chicken, 1 1/4 cups Cheddar or Havarti cheese, 1/3 cup Parmesan cheese, and the frozen vegetables; stir gently.
- 6
Place in a 2 1/2-quart casserole. Cover and refrigerate 8 to 24 hours.
- 7
When ready to eat, preheat oven to 375 F.
- 8
Place casserole, covered, in oven and bake for 25 to 30 minutes until warm.
25 min - 9
Meanwhile, in small bowl combine flour, 1/2 teaspoon dried thyme leaves, baking powder, 1/4 cup butter, 1/2 cup Cheddar or havarti cheese, Parmesan cheese, and egg and mix with a fork until crumbly.
- 10
Uncover casserole and crumble this topping evenly over the top.
- 11
Bake for 20 to 30 minutes longer, until filling bubbles and the topping is golden brown and crisp.
20 min
Nutrition
Per serving (based on 8 servings)
