Chicken Casserole with Corn and Peas
from Tiffany at eatathomecooks.com
Servings: 6 to 8
Calories: 347kcal
Ingredients
- 2-3 cups chicken breast boneless, skinless and cut into chunks
- 2-2½ cups frozen corn
- 2-2½ cups frozen peas
- 4½ Tbs. butter
- 4½ Tbs. unbleached all-purpose flour
- 1½ cups chicken broth
- 1½ cups milk warmed
- salt and pepper
- ¼-½ cup seasoned bread crumbs
- ¼- ½ cup cheddar cheese shredded
Instructions
- Combine the chicken, corn and peas in a greased 9 x 13 casserole dish.
- Melt the butter in a saucepan. Stir in the flour and cook for a minute or two.
- Whisk in the chicken broth and milk, stirring until smooth.
- Cook until thickened.
- Season with salt and pepper.
- Pour the sauce over the chicken and vegetables.
- Top with the cheese and bread crumbs.
- Bake at 350° for 45 minutes to 1 hour.
Nutrition
Serving: 8g | Calories: 347kcal | Carbohydrates: 36g | Protein: 21g | Fat: 15g | Saturated Fat: 8g | Cholesterol: 66mg | Sodium: 477mg | Potassium: 680mg | Fiber: 5g | Sugar: 7g | Vitamin A: 895IU | Vitamin C: 33.8mg | Calcium: 138mg | Iron: 2.2mg