Ingredients
2 cups cooked chicken, shredded or cubed
3 cups diced potatoes (boiled until just tender)
1 cup frozen peas
1 cup diced carrots (boiled or steamed until tender)
1 small onion, finely chopped
2 cloves garlic, minced
2 tbsp butter
2 tbsp all-purpose flour
1 ½ cups milk
½ cup chicken broth
1 cup shredded cheddar cheese (plus extra for topping)
½ tsp salt
½ tsp black pepper
½ tsp paprika (optional)
1 tbsp chopped parsley (for garnish)
Instructions
- Preheat oven to 375°F (190°C).
Grease a 9×13-inch casserole dish lightly with butter or oil. - Make the creamy sauce:
In a skillet over medium heat, melt butter.
Add onion and garlic, sauté until soft (2–3 minutes).
Stir in flour and cook for 1 minute to form a roux.
Gradually whisk in milk and chicken broth until smooth and thickened.
Add salt, pepper, paprika, and 1 cup of shredded cheese. Stir until melted.
- Combine the filling:
In a large bowl, mix chicken, potatoes, peas, and carrots.
Pour the cheese sauce over the mixture and gently toss to coat.
- Assemble the casserole:
Spread mixture evenly in the prepared baking dish.
Sprinkle extra cheddar cheese over the top.
- Bake:
Bake uncovered for 25–30 minutes, until bubbly and golden brown on top.
- Garnish and serve:
Sprinkle with chopped parsley before serving.
Optional Add-ins
½ cup corn or green beans
½ tsp thyme or Italian seasoning
Crushed buttery crackers or breadcrumbs on top for a crispy texture
Would you like me to modify this recipe to make it vegetarian or low-carb?