1. Recipes

How to Make Cheesy Chicken Casserole with Vegetables - A Step-by-Step Guide

If you're looking for a comforting and satisfying dinner that's also loaded with veggies, then this Cheesy Chicken Casserole with Vegetables is just what you need. This dish is a perfect combination of tender chicken, hearty vegetables, and gooey melted cheese, all baked to perfection in one delicious casserole. It's a great way to sneak in some extra nutrients while still enjoying the cheesy goodness of a classic casserole.

One of the best things about this recipe is its versatility....

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Ingredients

  • ½ cup dry farina cereal (such as Cream of Wheat®)
  • ¼ cup cornmeal
  • ½ teaspoon ground ginger
  • ½ teaspoon ground turmeric
  • 1 egg
  • 2 pounds chicken thighs
  • 2 tablespoons canola oil
  • 2 potatoes, cut crosswise into thin slices
  • 1 head cauliflower, broken into florets
  • ¼ cup butter
  • 4 tablespoons all-purpose flour
  • 1 ½ cups milk
  • 2 cups shredded Cheddar cheese

Information

  • Prep Time: 15 mins
  • Cook Time: 1 hr 20 mins
  • Total Time: 1 hr 35 mins
  • Servings: 8
  • Yield: 1 2 1/2-quart casserole

  • Combine cereal, cornmeal, ginger, and turmeric in a resealable plastic bag. Shake well until evenly mixed.
  • Lightly beat egg in a separate bowl. Dip chicken thighs into the egg, one at time, and coat well. Place each thigh in the bag with the cereal mixture, seal, and shake well to coat.
  • Heat oil in a large frying pan over medium heat. Add chicken thighs; cook until browned, about 5 minutes per side. An instant-read thermometer inserted into the thickest part of the thigh should read 160 degrees F (70 degrees C). Transfer chicken onto a serving plate, reserve oil in the pan, and allow to cool.
  • Preheat the oven to 375 degrees F (190 degrees C).
  • Cook potatoes in the reserved oil until lightly browned, 4 to 5 minutes. Reduce heat and cook until softened, about 15 minutes.
  • Meanwhile, place a steamer insert into a saucepan and fill with water to just below the bottom of the steamer. Bring water to a boil. Add cauliflower, cover, and steam until tender, 2 to 6 minutes.
  • Arrange cauliflower florets along the inside edge of a 2 1/2-quart casserole dish. Cover the bottom with potatoes.
  • Melt butter in a saucepan over medium-low heat. Whisk in flour until the mixture becomes paste-like and light golden brown, about 5 minutes. Gradually whisk in milk and cook until thickened to desired consistency, 5 to 10 minutes. Add about 1/2 of the Cheddar cheese and stir until melted.
  • Pour sauce over the casserole, coating the vegetables well. Add chicken thighs and sprinkle remaining Cheddar cheese on top.
  • Bake in the preheated oven until chicken is browned, about 40 minutes. Remove from oven and place on a wire rack to cool.

    • Nutrition

    546 cal.

    • Total Fat: 32g
    • Saturated Fat: 14g
    • Cholesterol: 143mg
    • Sodium: 333mg
    • Total Carbohydrate: 31g
    • Dietary Fiber: 4g
    • Total Sugars: 5g
    • Protein: 33g
    • Vitamin C: 44mg
    • Calcium: 296mg
    • Iron: 3mg
    • Potassium: 743mg

    Categories

    Vegetable recipes