Chicken and Veggie Bake

7
Servings
45m
Prep Time
40m
Cook Time
1h 25m
Ready In


"Found this on a dairy site, it's really good! It calls for two cups of prepared bechamel sauce so you will need to make your own recipe."

Original recipe yields 7 servings
OK

Nutritional

  • Serving Size: 1 (441.9 g)
  • Calories 542.1
  • Total Fat - 20.5 g
  • Saturated Fat - 9.8 g
  • Cholesterol - 155.8 mg
  • Sodium - 1316.8 mg
  • Total Carbohydrate - 18.5 g
  • Dietary Fiber - 5.4 g
  • Sugars - 5.4 g
  • Protein - 69.7 g
  • Calcium - 495.3 mg
  • Iron - 4.6 mg
  • Vitamin C - 39.8 mg
  • Thiamin - 0.7 mg

Step 1

In a saucepan, cook cauliflower and potatoes in salted boiling water for 15 minutes or until tender. Drain cauliflower and potatoes and mash together. Blend in 1 tbsp of butter, then the chives and paprika, and set aside.

Step 2

Preheat oven to 375F.

Step 3

Melt remaining 1 tablespoon of butter in a Dutch oven over high heat and brown chicken. Add remaining vegetables and continue cooking another 5 minutes.

Step 4

Add béchamel sauce, 1 cup Cheddar cheese and Parmesan cheese, and stir until cheeses melt. Season to taste with salt and pepper.

Step 5

Spread cauliflower and potato mixture on top, add remaining Cheddar and cook in the oven for 20 minutes.

Step 6

Serve hot.

Tips & Variations


  • Dutch oven

Related

Bergy

Absolutely a delicious mixture of veggies! Because it is just after heavy eating Christmas I did cut back a bit on the recipe ingredients. Instead of Bechamel sauce I used lite onion dressing for the sauce, easy on the potato cauliflower mix and I cut back on the cheese - just used parmesan. Supply & demand made me use green beans instead of yellow wax beans. This is a recipe I will make agqin and again.

review by:
(30 Dec 2014)