Description
Discover how to make a delicious Cheesy Chicken & Veggie Bake that will satisfy your cravings for a hearty and wholesome meal. Perfect for any occasion!
Ingredients
- 2 cups cooked chicken, shredded (about 300g)
- 1 cup broccoli florets (about 150g)
- 1 cup diced bell peppers (about 150g)
- 1 cup sliced mushrooms (about 100g)
- 1 cup shredded cheddar cheese (about 100g)
- 1/2 cup grated vegan cheese (about 50g)
- 1 cup plant-based milk (240ml)
- 2 tablespoons all-purpose flour (about 16g)
- 2 tablespoons vegetable oil (about 28g)
- 1 teaspoon garlic powder (about 4g)
- 1 teaspoon onion powder (about 4g)
- 1/2 teaspoon salt (about 3g)
- 1/2 teaspoon black pepper (about 1g)
- 1/2 teaspoon dried thyme (about 1g)
- 1/2 teaspoon dried oregano (about 1g)
- 1 tablespoon olive oil (about 15ml)
Instructions
- Preheat your oven to 375°F (190°C).
- Heat olive oil in a large skillet over medium heat.
- Add broccoli, bell peppers, and mushrooms to the skillet.
- Sauté vegetables for 5-7 minutes until tender.
- In a separate saucepan, melt butter over medium heat.
- Stir in flour and cook for 1 minute to form a roux.
- Gradually whisk in milk, ensuring no lumps form.
- Continue whisking until the sauce thickens, about 3-4 minutes.
- Add garlic powder, onion powder, salt, black pepper, thyme, and oregano to the sauce.
- Mix in the shredded cheddar cheese until melted and smooth.
- In a large mixing bowl, combine cooked chicken and sautéed vegetables.
- Pour cheese sauce over the chicken and vegetable mixture.
- Stir until all ingredients are well coated.
- Transfer the mixture to a greased baking dish.
- Sprinkle grated Parmesan cheese evenly over the top.
- Bake in the preheated oven for 20-25 minutes.
- Remove from oven when the top is golden and bubbly.
- Allow to cool for a few minutes before serving.
Notes
- Mix in extra plant-based milk for a creamier cheese sauce.
- Experiment with zucchini or spinach for added flavor.
- Customize with basil or parsley for a unique taste.
