Saturday, March 14, 2009
When you are looking for a wholesome, healthy dish and you have a busy schedule, because you are the Kid taxi, the worker bee, the CEO, or because you want to kick back with with a good book----or a good man/woman, or for any other reason, this recipe will help you pull it off. You can assemble the meal, refrigerate for later use or bake it right away. Either way, you will have Cuisine Rapid
Country Chicken and Veggies Casserole (adapted from Linda Larsen)
1 onion, chopped
1 tablespoon olive oil
2 tablespoons flour
1/2 cup whole milk
1 (16 ounce) jar four cheese alfredo sauce (I used Bertolli)
2-1/2 cups chopped cooked chicken
1 Cup each, broccoli florettes, cauliflower, carrots slices, or 1 (16 ounce) package frozen broccoli, carrots, and cauliflower
1-1/4 cups shredded sharp Cheddar cheese
1 cup flour
1/4 teaspoon baking powder
1/4 cup butter, softened
1/2 cup shredded sharp Cheddar cheese
1/4 cup grated Parmesan cheese
In heavy saucepan, cook onion in olive oil over medium heat until tender. Add flour; cook and stir 3 minutes. Add milk;
cook and stir until thick.
Remove from heat and add Alfredo sauce, chicken, 1-1/4 cups Cheddar cheese, and the fresh or frozen vegetables; stir gently.
Place in 2 quart casserole. At this point, you could cover and refrigerate up to 8-24 hours or follow below instructions.
When ready to eat, preheat oven to 375 degrees F. Place casserole, covered, in oven and bake for 25-30 minutes until warm. Meanwhile, in small bowl combine flour, baking powder, 1/4 cup butter, 1/2 cup Cheddar cheese, Parmesan cheese, and egg and mix with a fork until crumbly.
Uncover casserole and crumble this topping evenly over the top. Bake for 20-30 minutes longer, until filling bubbles and the topping is golden brown and crisp.