Cheesy Chicken Veggie Casserole

Serves 4
Ingredients:
1/2 lb. shredded cooked chicken
1 tsp onion powder, or 1 TB onion flakes [or 1 small onion]
2 cloves garlic, minced [1/4 tsp garlic powder]
2 Tablespoons flour
1 cup chicken broth
1/2 cup milk
8 oz. Sour Cream
2 cups thawed frozen vegetables of choice [I like a broccoli/cauliflower/carrot blend]
1 cup shredded cheddar

Topping:
1/2 cup shredded cheddar cheese. 
1 sleeve crushed reduced fat Ritz crackers [*you can also use dry cornbread stuffing*] [for this photo I had also crushed about a handful of Cheese Its in with my Ritz crackers—just because...]
2 Tablespoons melted butter or margarine

Directions
Preheat oven to 350 degrees F and prepare a casserole dish with cooking spray.

In a medium saucepan, add milk and broth, whisk in flour, and add onion flakes or powder, and Garlic powder.  Simmer until it reaches a light boil and begins to thicken a bit.  Stir in sour cream, chicken, vegetables and cheese.  Add mixture to prepared casserole dish.

In a separate bowl, combine  crushed Ritz with 2 TB melted butter and 1/2 cup shredded cheddar.  Spread over top of casserole mixture.  

Bake uncovered for 30 minutes until heated through and bubbling.

*********************

2 comments:

  1. This looks really tasty and easy too! My hubby says I'm a "chickenholic" and I suppose he's right. ;~)

    What's not to love about a (usually) lean protien that you can pair with just about anything in your pantry and end up with a delicious meal? I think I can safely say that I'll definitely be trying this one soon!

    Newly following from "What's Cooking Wednesday". Love the look of your blog (I was in Ireland recently) and from what I've seen so far, I'm sure I'll feel the same about your recipes. Thanks for sharing!

    ReplyDelete
  2. Mrs B, thank you so much for your comment! Please let me know what you think after you try it.
    Growing up my mother was quite the chicken-o-holic as well. I finally just broke down and bought her a cookbook by Taste of Home that was nothing but chicken recipes.
    What I especially like about this recipe is the lack of goopy store bought cream of anything soup. I actually just added bouillon and flour to the water I used to cook the chicken.
    I look forward to the day when I too can say, "I was in Ireland recently..."
    ~Anne

    ReplyDelete

Related Posts Plugin for WordPress, Blogger...

Why do I do this blog?

Well, because I like easy to make, flavorful dishes with a moderate fat count, and a wide variety of them. Providing the same for others is why Tierney Tavern is here.
If you're looking for something new and tasty to try for dinner, take a look around, and for goodness sake if you like something or even go so far as to make a dish I have posted here—Please leave a comment and let me know how you liked it or any suggestions you might have!

Contact Me

feel free to email me at:asteentierney@gmail.com