My son’s wife whipped up this dish the other night and I just had to grab the recipe from her!

 

Ingredients

• 2 tablespoons olive oil
• 1 kg sliced chicken breast
• 3 cups mashed and mashed potatoes
• 1 large onion, chopped
• 2 cloves garlic, chopped
• 1 cup chopped carrots
• 1 cup chopped asparagus
• 1 cup peas
• 100 grams broccoli florets
• 1 tablespoon dried parsley
• 1/4 teaspoon salt
• 1/2 teaspoon black pepper
• 1/4 cup white flour
• 2 cups chicken broth
• 1 cup milk
• 1/2 cup grated cheddar cheese

Instructions

1. Preheat the oven to 200°C (400°F).
2. Heat the olive oil in a skillet over medium heat. Add the chicken breast slices and cook until browned and cooked through. Remove the chicken from the skillet, cut into pieces, and set aside.
3. In the same skillet, add the potatoes, garlic, and onion. Continue cooking until the potatoes are tender and the onion is translucent.
4. Add the broccoli, peas, carrots, and asparagus to the skillet and stir to combine. Cook for an additional 5 minutes.
5. Season the vegetable mixture with dried parsley, salt, black pepper, and flour. Stir well to coat the vegetables with the flour.
6. While whisking constantly, slowly add the chicken broth and milk to the skillet. Continue to whisk until the sauce thickens.
7. Return the chicken pieces to the skillet and mix everything together.
8. Pour the mixture into a greased baking dish and sprinkle grated cheddar cheese on top.
9. Place the dish in the preheated oven and bake for 20 minutes or until the top is golden brown and bubbly.
10. Let the casserole cool slightly before serving.

Variations and Ideas

You can make this recipe lower in fat by using low-fat milk and whole wheat flour instead of all-purpose flour. Feel free to add bell peppers, zucchini, or any other seasonal vegetables you have on hand. For a crunchier topping, combine breadcrumbs with Parmesan cheese and sprinkle over the dish before baking.