Chicken and Veggie Bake
Created by crazee4cooking on January 28, 2014
- Servings: 7
- Prep Time: 45m
- Cook Time: 40m
- Recipe #11972
Ingredients
- 1 small cauliflower head (coarsely chopped)
- 2 red potatoes (peeled and diced, about 2 1/2 cups diced)
- 2 tablespoons butter, divided
- 3 tablespoons fresh chives, chopped
- 1 teaspoon paprika
- 1 1/2 pounds boneless skinless chicken breast (cut into cubes or you can use thighs)
- 1 medium yellow onion (chopped)
- 3 garlic cloves, chopped
- 2 celery stalks, thinly sliced
- 2 medium carrots (peeled and cut into coins)
- 2 cups diced squash (acorn or butternut squash, either must be peeled)
- 1 1/2 cups yellow string beans (cut into 1˝pieces)
- 1 cup snow peas (trimmed and halved)
- 2 cups bechamel sauce (homemade or store-bought)
- 2 cups grated old cheddar cheese (divided)
- 1/4 cup grated Parmesan cheese
- Salt and pepper
How to Make
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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.
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Step 2: Preheat oven to 375F.
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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.
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Step 4: Add béchamel sauce, 1 cup Cheddar cheese and Parmesan cheese, and stir until cheeses melt. Season to taste with salt and pepper.
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Step 5: Spread cauliflower and potato mixture on top, add remaining Cheddar and cook in the oven for 20 minutes.
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Step 6: Serve hot.
Nutritional Facts
- 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