Cheesy Chicken-Broccoli-Cauliflower Casserole recipe
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Ingredients
- 1 (10 ounce) can low-sodium cream of mushroom soup 2 skinless, boneless chicken breasts, cubed 2 (10 ounce) packages frozen cauliflower and broccoli mix 2 tablespoons butter 1 ½ cups milk ¾ teaspoon salt 3 tablespoons all-purpose flour 1 ½ cups shredded Cheddar cheese, or more to taste 1 pinch garlic powder, or to taste ½ cup seasoned bread crumbs, or more to taste
Nutrition Info
- 329.7 caloriescarbohydrate: 20.1 gcholesterol: 69.4 mgfat: 18 gfiber: 3.2 gprotein: 20.2 gsaturatedFat: 10.2 gservingSize: -sodium: 641 mgsugar: 4.4 gtransFat: : -unsaturatedFat: : -
Directions Cheesy Chicken-Broccoli-Cauliflower Casserole
Directions
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Preheat the oven to 375 degrees F (190 degrees C).
Combine 1/2 the mushroom soup and an equal amount of water in a saucepan over medium heat. Add chicken. Bring to a simmer and cook until chicken is no longer pink in the center, 3 to 5 minutes.
Heat 1 frozen, unopened bag of cauliflower and broccoli mix in the microwave until hot, 4 to 6 minutes. Let stand about 2 minutes, open bag and transfer vegetables to a bowl. Repeat with remaining bag.
Melt butter in a saucepan over medium heat. Add milk and salt, stir in remaining cream of mushroom soup. Add flour slowly, stirring constantly with a whisk to prevent lumps. Add Cheddar cheese. Cook and stir until cheese sauce is thick, 5 to 7 minutes. Add garlic powder.
Layer half the cooked vegetables into the bottom of a baking pan or casserole dish. Add half of the cooked chicken. Pour in half the cheese sauce. Add a light layer of bread crumbs. Add remaining vegetables, remaining chicken, and remaining cheese sauce. Top with a light layer of bread crumbs. Cover pan with aluminum foil.
Bake in the preheated oven until bubbling, 20 to 30 minutes.