Ingredients:
- 2 tablespoons olive oil
- 1 lb chicken breasts, diced
- 3 cups potatoes, peeled and cubed
- 1 medium onion, chopped
- 2 garlic cloves, minced
- 1 cup carrots, sliced
- 1 cup asparagus, chopped
- 1 cup peas
- 1 cup broccoli florets
- 1 teaspoon dried thyme
- 1/2 teaspoon salt
- 1/2 teaspoon black pepper
- 1/4 cup all-purpose flour
- 2 cups chicken broth
- 1 cup milk
- 1/2 cup grated cheddar cheese
Instructions:
1. Preheat and Prepare:
- Preheat your oven to 375°F (190°C). Grease a 9×13-inch baking dish with olive oil or cooking spray.
2. Cook Chicken and Veggies:
- In a large skillet, heat olive oil over medium-high heat. Add diced chicken breasts and cook until browned and cooked through, about 5-7 minutes. Remove the chicken from the skillet and set aside.
- In the same skillet, add chopped onions and minced garlic. Cook until softened and fragrant, about 2-3 minutes.
- Add potatoes, carrots, asparagus, peas, and broccoli to the skillet. Cook for an additional 5 minutes, stirring occasionally, until the vegetables are slightly tender.
3. Season and Thicken:
- Sprinkle dried thyme, salt, and black pepper over the vegetables. Stir in all-purpose flour until well combined, coating the vegetables evenly.
4. Prepare Sauce:
- Slowly pour in chicken broth and milk, stirring constantly to prevent lumps from forming. Cook for 2-3 minutes, until the sauce begins to thicken.
5. Assemble Casserole:
- Transfer the cooked chicken and vegetable mixture to the greased baking dish. Spread it out evenly in the dish.
- Sprinkle grated cheddar cheese over the top of the casserole, covering the entire surface.
6. Bake and Serve:
- Place the baking dish in the preheated oven and bake for 25-30 minutes, or until the cheese is melted and bubbly.
- Remove from the oven and let the casserole cool for a few minutes before serving. Garnish with fresh herbs, if desired, and enjoy!