This is a good weeknight supper. There’s nothing fancy about it, but it’s good comfort food. I adapted the recipe from one I found in 365 Ways to Make Chicken. Here’s what you’ll need:
There are a few things missing from this picture. I forgot to put out the flour and butter. Also, I ended up making more sauce and using more milk than is shown in the photo.
- 2-3 cups cooked chicken, shredded or cubed
- 2-2 1/2 cups frozen corn
- 2-2 1/2 cups frozen peas
- 4 1/2 Tbs. butter
- 4 1/2 Tbs. flour
- 1 1/2 cups chicken broth
- 1 1/2 cups milk, warmed
- salt and pepper
- 1/4 – 1/2 cup seasoned bread crumbs
- 1/4 – 1/2 cup cheddar cheese, shredded
Combine the chicken, corn and peas in a greased 9×13 casserole dish. In a saucepan, melt the butter. Stir in the flour and cook for a minute or two. Whisk in the chicken broth and milk, stirring until smooth. Cook until thickened. Season with salt and pepper. Pour the sauce over the chicken and vegetables. Top with the cheese and bread crumbs. Bake at 350 degrees for45 minutes to 1 hour.