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

2 tablespoons olive oil
1 lb chicken breasts, diced
3 cups potatoes, peeled and cubed
1 medium onion, chopped
2 garlic cloves, minced
1 cup carrots, sliced
1 cup asparagus, chopped
1 cup peas
1 cup broccoli florets
1 teaspoon dried thyme
1/2 teaspoon salt
1/2 teaspoon black pepper
1/4 cup all-purpose flour
2 cups chicken broth
1 cup milk
1/2 cup grated cheddar cheese
1. Preheat the oven to 400°F (200°C).
2. Heat the olive oil in a large skillet over medium heat. Add the diced chicken and cook until browned and cooked through. Remove chicken and set aside.
3. In the same skillet, add the onion, garlic, and potatoes. Sauté until the onions are translucent and potatoes start to soften.
4. Stir in the carrots, asparagus, peas, and broccoli. Cook for about 5 more minutes.
5. Sprinkle the vegetables with flour, thyme, salt, and pepper. Stir until the vegetables are coated with the flour.
6. Gradually add the chicken broth and milk, stirring continuously until the sauce thickens.
7. Return the chicken to the skillet. Stir to combine everything evenly.
8. Transfer the mixture to a greased baking dish and sprinkle with grated cheddar cheese.
9. Bake in the preheated oven for 20 minutes, or until the top is golden and bubbly.

10. Let it cool for a few minutes before serving.
Variations & Tips
For a lighter version of this casserole, you can substitute the all-purpose flour with whole wheat flour and use low-fat milk. Also, feel free to toss in any other spring vegetables you love or have on hand—zucchini and bell peppers are also great additions! If you’re a fan of a crispy topping, mix some breadcrumbs with parmesan cheese and sprinkle it over the top before baking.

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