Vegetable Chicken Casserole with a Fine, Creamy Sauce

Vegetable Chicken Casserole with a Fine, Creamy Sauce

Table of Contents

Ingredients

For the Casserole:

    • Zucchini: 200g, diced
    • Red Pepper: 150g, diced

 

    • Yellow Pepper: 150g, diced
    • Onion: 1, finely chopped
    • Frozen Broccoli Florets: 200g (thawed and drained)

 

  • Chicken Breast Fillet: 400g, diced
  • Parsley: 4 stalks, chopped (for garnish)

For the Creamy Sauce:

    • Salt: to taste

 

    • Black Pepper: to taste
    • Nutmeg Powder: a pinch (optional, for extra flavor)
    • Cream: 200 ml

 

  • Cream Cheese: 150g
  • Grated Cheese: 75g (cheddar, mozzarella, or any cheese you prefer)

Instructions

Step 1: Prepare the Ingredients

  1. Dice the Vegetables:
      • Cut the zucchini, red pepper, and yellow pepper into bite-sized pieces.

     

    • Finely chop the onion.
  2. Prep the Chicken:
      • Dice the chicken breast fillet into small cubes.

     

    • Season the chicken lightly with a pinch of salt and pepper.
  3. Thaw the Broccoli:
      • If using frozen broccoli, ensure it is thawed and drained well. If there’s excess water, pat it dry with a kitchen towel.

     

Step 2: Cook the Chicken and Vegetables

    1. Preheat the Oven:
      • Preheat your oven to 180°C (350°F).

 

    1. Sauté the Chicken:
      • In a large skillet, heat a little olive oil over medium-high heat.
      • Add the diced chicken and cook until it is no longer pink in the center, about 5-7 minutes. Remove the chicken from the pan and set it aside.
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  1. Sauté the Vegetables:
      • In the same skillet, add a little more oil if needed, then sauté the chopped onion until it is soft and translucent, about 3-4 minutes.
      • Add the zucchini, red pepper, and yellow pepper. Cook for another 5 minutes until the vegetables start to soften but still retain their color.
      • Finally, add the broccoli florets and cook for 2 more minutes.

     

Step 3: Make the Creamy Sauce

  1. Prepare the Sauce:
      • In a saucepan, combine the cream and cream cheese over medium heat. Stir until the cream cheese is completely melted and smooth.
      • Season the sauce with salt, black pepper, and a pinch of nutmeg (if using).

     

    • Continue to stir until the mixture is well combined and creamy.
  2. Mix in the Grated Cheese:
      • Remove the saucepan from the heat, then stir in the grated cheese until it melts completely into the sauce.

     

Step 4: Assemble the Casserole

    1. Layer the Ingredients:
        • In a greased baking dish, spread the cooked chicken evenly across the bottom.
        • Add the sautéed vegetables on top of the chicken.

       

    2. Pour the Sauce:
      • Pour the creamy cheese sauce over the chicken and vegetables. Use a spoon to spread it evenly so that the sauce covers the entire dish.

 

  1. Bake the Casserole:
    • Place the dish in the preheated oven and bake for 25-30 minutes, or until the top is golden and bubbly.

Step 5: Garnish and Serve

  1. Garnish:
      • Once the casserole is baked, remove it from the oven and let it cool for a couple of minutes.

     

    • Sprinkle the top with chopped parsley for a fresh, vibrant finish.
  2. Serve:
    • Serve hot, either on its own or with a side of rice, pasta, or crusty bread.
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