Home

Ingredient Top 5 Meal / Dish Types Holidays/Special Occasions Ethnic / Global Cuisines Diets/Eating Plans Main Ingredient Flavors Equipment Difficulty / Experience Level

Home Dish Creamy Chicken and Vegetable Casserole

Creamy Chicken and Vegetable Casserole

Name: How to cook Creamy Chicken and Vegetable Casserole - cookcic.com
Prep time: 15 min
Cook time: 15 min
Total time: 30 min
Yield: 8 servings
Cuisine: Us

Introduce

Chef :

skunkmonkey101

Creamy Chicken and Vegetable Casserole

Very tasty hearty rich meal. Cooked in one pot.

Ingredient

Food ration :

8 servings

2 pounds

chicken breast boneless and skinless

1 teaspoon

salt divided

1 teaspoon

ground white pepper divided

1/2 cup

all purpose flour

1/4 cup

peanut oil

1 pound

broccoli florets

1 pound

potatoes russet

1 pound

baby carrots

15 ounces

sweet English peas

2 tablespoons

butter

To taste

salt

15 ounces

canned evaporated milk

28 ounces

chicken broth

To taste

ground white pepper powder

3 ounces

finely shredded alpine cheddar cheese

2/3 cup

panko breadcrumbs

Cooking instructions

* Step 1

Cube the chicken, season with salt and white pepper. Add the flour to a ziploc bag and then add the chicken. Seal the bag and shake it up till all the chicken is coated.

* Step 2

Heat the oil in an oven safe dish. I used a Dutch oven. Sear the chicken and set the chicken aside when seared.

* Step 3

When all the chicken is seared, add the vegetables except for the peas. Sear the vegetables stirring often. After 12-15 minutes add the flour.

* Step 4

Stir it in cooking for 10 minutes. Add the milk and broth. Stirring constantly. Add the chicken and peas, then turn down low heat, for 15 minutes. Preheat oven 375°Fahrenheit.

* Step 5

Cover and put into the oven for an hour. It may have oils on top, if so skim off the top. Add the softened butter and mix the breadcrumbs, set aside. Add 1/2 cup plain breadcrumbs to top.