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View more "Main Dishes" recipes Vegetable, Chicken and Cheddar Casserole Recipe

Vegetable, Chicken and Cheddar Casserole

Dairy Farmers of Canada
Add to Calendar 09/15/2019 10:00 AM 09/15/2019 11:00 AM America/New_York Choose the perfect time to make this recipe What you'll need:

4 cups (1 L) cauliflower, coarsely chopped
2 1/2 cups (625 mL) potatoes, peeled and diced
2 tbsp (30 mL) butter
3 tbsp (45 mL) fresh chives, chopped
1 tsp (5 mL) paprika
1 1/2 lb (675 g) chicken breasts, cut into cubes
1 onion, chopped
2 minced garlic cloves
2 stalks of celery, thinly sliced
2 carrots, peeled and thinly sliced
2 cups (500 mL) acorn or butternut squash, peeled and diced
1 1/2 cups (375 mL) wax beans, cut into 1-inch (2.5 cm) pieces
1 cup (250 mL) snow peas, trimmed and halved
2 cups (500 mL) béchamel sauce, homemade or store-bought
2 cups (500 mL) Canadian Sharp Cheddar, grated and divided

Yields: 6 to 8 servings

See full recipe: https://www.dairygoodness.ca/recipes/vegetable-chicken-and-cheddar-casserole?source=calendar
Vegetable, Chicken and Cheddar Casserole true MM/DD/YYYY anvcJoeUXzVEZwIspmZn22961
  • Course Main Dishes
  • Prep. Time 45 mins
  • Cooking Time 40 mins
  • Yields 6 to 8 servings
  • Course Main Dishes
  • Prep. Time 45 mins
  • Cooking Time 40 mins
  • Yields 6 to 8 servings

Did you know?

Firm cheeses like Gruyere and Monterey Jack make great additions to soups. Find more great matches for your favourite cheeses.


Ingredients

4 cups (1 L) cauliflower, coarsely chopped
2 1/2 cups (625 mL) potatoes, peeled and diced
2 tbsp (30 mL) butter
3 tbsp (45 mL) fresh chives, chopped
1 tsp (5 mL) paprika
1 1/2 lb (675 g) chicken breasts, cut into cubes
1 onion, chopped
2 minced garlic cloves
2 stalks of celery, thinly sliced
2 carrots, peeled and thinly sliced
2 cups (500 mL) acorn or butternut squash, peeled and diced
1 1/2 cups (375 mL) wax beans, cut into 1-inch (2.5 cm) pieces
1 cup (250 mL) snow peas, trimmed and halved
2 cups (500 mL) béchamel sauce, homemade or store-bought
2 cups (500 mL) Canadian Sharp Cheddar, grated and divided

Preparation

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 (30 ml) butter, chives and paprika and set aside.

Preheat oven to 375 °F (190 °C).

Meanwhile, melt remaining butter in a skillet over high heat and sauté chicken until cooked. Add remaining vegetables and continue cooking another 5 minutes. Add béchamel sauce and 1 cup (250 ml) Cheddar and stir until cheese melts. Season to taste with salt and pepper.

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

138 people love this recipe.

Rank as top rated See all 50 top rated

Did you know?

Firm cheeses like Gruyere and Monterey Jack make great additions to soups. Find more great matches for your favourite cheeses.

Did you know?

Firm cheeses like Gruyere and Monterey Jack make great additions to soups. Find more great matches for your favourite cheeses.

Nutritional Info

Per serving
Energy: 385 Calories
Protein: 30 g
Carbohydrate: 24 g
Fat: 19 g
Fibre: 4.8 g
Sodium: 368 mg

Top 5 Nutrients

Nutrient % DV*
Calcium: 31 % / 342 mg
Vitamin C: 82 %
Selenium: 68 %
Vitamin B6: 56 %
Vitamin A: 50 %

*percentage of daily value

*Note: The daily value (DV) is established by Health Canada and corresponds to the daily quantity recommended for each nutrient. The percentage of the daily value (% DV) indicates the proportion of the nutrient provided by a serving of the recipe, in comparison with the quantity recommended.

This recipe contains 3/4 milk product serving(s) per person.

Did you know that 2 out of 3 Canadians are not getting enough daily milk products? Make sure you do! Learn more:

GetEnough.ca

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