Veggie and Chicken Casserole
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By Sarah Huff
Veggie and Chicken Casserole
6 steps
Prep:25minCook:30min
Updated at: Wed, 16 Aug 2023 21:07:48 GMT
Nutrition balance score
Good
Glycemic Index
49
Low
Glycemic Load
13
Moderate
Nutrition per serving
Calories462.4 kcal (23%)
Total Fat20.7 g (30%)
Carbs26.2 g (10%)
Sugars6.4 g (7%)
Protein41.7 g (83%)
Sodium606.2 mg (30%)
Fiber2.4 g (9%)
% Daily Values based on a 2,000 calorie diet
Ingredients
6 servings
2 poundsboneless skinless chicken breast
cut into 1-inch pieces
2zucchini
large, cut into 1/2-inch pieces
1red bell pepper
large, chopped
¼ cbutter
¼ cupall-purpose flour
2 cchicken broth
1 cupwhole milk
3 ouncescream cheese
1 tspitalian seasoning
¼ tspgarlic powder
¼ tsponion powder
salt
to taste
pepper
to taste
8 ozpasta
cooked
¼ cbread crumbs
1 tablespoonsparm
1 tablespoonbutter
Instructions
Step 1
Spray a 3 quart baking pan with oil.
Step 2
Sauté chicken until browned, add to baking dish.
Step 3
Sauté veggies for 4-5 minutes until soft, add to baking pan along with cooked pasta.
Step 4
Add 1/4 c butter to the pan and melt. Stir in flour; make a blonde roux by stirring constantly, until the flour starts to brown, about 1 minute. Add broth and milk gradually, whisking often. Remove from heat and stir in cream cheese and seasonings. Adjust seasoning as needed. stir until melted. Transfer to baking dish.
Step 5
Mix melted butter, bread crumbs and Parmesan together and sprinkle evenly over casserole.
Step 6
Bake in oven (setting 4) for 30 minutes or until bubbly and lightly golden on top.
Notes
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Easy
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Makes leftovers
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