Cheesy Chicken & Vegetable Bake

8 Nov

This dish is rather light for a casserole (no starchy pasta or rice) and oh so tasty!

Time: 45 minutes             Serves: 4


  • 2 boneless skinless chicken breasts
  • 1/2 head broccoli cut into florets
  • 1/2 head cauliflower cut into florets
  • 4 oz. baby Bella mushrooms (or button), diced
  • 3 tbsp butter
  • 1/2 tsp worcestershire sauce
  • 1/3 tsp dried onion
  • 1/3 tsp onion powder
  • 1/3 tsp garlic powder
  • 1/3 tsp celery seed
  • 1/8 tsp sugar
  • salt & pepper to taste
  • crushed red pepper flakes, to taste
  • 1 tbsp sour cream
  • 1/3 cup half & half
  • 1/4 cup chicken stock
  • 2 tbsp flour
  • 1/4 cup shredded sharp white cheddar

How to make it

  • Preheat oven to 350F. Prepare an 8×8 casserole dish with non-stick cooking spray.
  • Bring a pot of salted water to boil. Add broccoli and cauliflower and cook for 4 minutes. Remove from heat pour into a colander.
  • Season chicken with salt & pepper. Heat 2 tbsp butter in skillet over medium heat. Add chicken and cook until juices run clear, turning halfway through to cook both sides. Set aside. Once cooled, cut into bite size pieces.
  • Add 1 tbsp butter and mushrooms to skillet and season with salt & pepper. Saute until they begin to produce their own juice. Remove & set aside.
  • Add chicken stock to skillet and scrape up drippings. Add cream and sour cream and seasonings. Bring to a slight boil and turn heat to medium low. Add flour and whisk with a fork until well incorporated. Remove from heat and incorporate chicken, vegetables, and sauce. Pour into casserole dish and top with shredded cheese. Bake for 20 minutes.

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