Cheesy Chicken and Broccoli Casserole with White Sauce
Cubed chicken breasts, fresh broccoli florets and carrots are tossed in a parmesan cheese white sauce and baked in a casserole dish until golden brown.
Servings 6
Ingredients
- 1 tablespoon olive oil
- 1- 1.5 pound chicken breast (boneless, skinless) cubed in bite size pieces
- 1 large head broccoli cut into small florets
- 2 carrots peeled, sliced into thin discs
- 1/4 cup butter
- 2 cloves garlic minced
- 1 cup heavy cream
- 1 1/2 cup parmesan cheese
Instructions
- Preheat oven to 350 degrees F.
- Heat olive oil in a large skillet over medium heat. Add the chicken that's been seasoned with salt and pepper, and cook until browned and fully cooked. Remove and set aside.
- Melt butter in a medium sized saucepan over medium heat. Add minced garlic and saute for 30 seconds. Add heavy cream and Parmesan cheese to the pan, stirring until thickened and creamy.
- In a 11x13 baking dish, layer your broccoli and carrots on the bottom, followed by the cooked chicken on top.
- Pour the creamy sauce on top of the vegetables and stir to fully coat.
- Bake for 20 minutes, allowing to cool a few minutes. Serve as is, or with rice or noodles. Enjoy!
Notes
Note: When it's sugar pea season in the garden I add a handful of chopped up sugar snap peas into the baking dish too! It adds really nice crunch!