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.

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. This blog is the perfect place to bring together all of my favorites for easy access to pull up to use when it's time to make dinner.