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
- Preheat the oven to 200°C (400°F).
- 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.
- In the same skillet, add the potatoes, garlic, and onion. Continue cooking until the potatoes are tender and the onion is translucent.
- Add the broccoli, peas, carrots, and asparagus to the skillet and stir to combine. Cook for an additional 5 minutes.
- Season the vegetable mixture with dried parsley, salt, black pepper, and flour. Stir well to coat the vegetables with the flour.
- While whisking constantly, slowly add the chicken broth and milk to the skillet. Continue to whisk until the sauce thickens.
- Return the chicken pieces to the skillet and mix everything together.
- Pour the mixture into a greased baking dish and sprinkle grated cheddar cheese on top.
- Place the dish in the preheated oven and bake for 20 minutes or until the top is golden brown and bubbly.
- 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.
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