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California Chicken Casserole
California Chicken Casserole

California Chicken Casserole
California Chicken Casserole
Source
Ingredients:
1
Servings
  • 1
    lb
     (450g) boneless, skinless chicken breasts or thighs, diced
  • 1
    tbsp
     olive oil
  • 1
    item
     onion, diced
  • 2
    clove
     garlic, minced
  • 480
    ml
     (475ml) chicken broth
  • 240
    ml
     (240ml) milk or cream
  • 480
    ml
     mixed vegetables (carrots, peas, bell peppers)
  • 1
    tsp
     dried thyme
  • 1
    tsp
     dried rosemary
  • 1
    item
     salt and pepper, to taste
  • 240
    ml
     (240ml) shredded cheese (optional)
  • 1
    item
     crushed crackers or toasted breadcrumbs for topping
California Chicken Casserole
Instructions:
  1. Sauté the Chicken: Heat olive oil in a large pot over medium heat. Add the diced chicken and cook until lightly browned and cooked through. Remove and set aside.
  2. Cook the Vegetables: In the same pot, add the diced onion and garlic, cooking until softened and fragrant. Add the mixed vegetables and cook for an additional 5 minutes.
  3. Add Broth and Seasonings: Pour in the chicken broth, thyme, and rosemary. Bring the mixture to a boil, then reduce the heat and let it simmer for 10-15 minutes, or until the vegetables are tender.
  4. Make it Creamy: Stir in the milk or cream, and return the chicken to the pot. Let it simmer for another 5 minutes. If using cheese, add it now and stir until melted and well combined.
  5. Final Touch: Season with salt and pepper to taste. Serve hot, topped with crushed crackers or toasted breadcrumbs for added texture.
  • 1
    lb
     (450g) boneless, skinless chicken breasts or thighs, diced
  • 1
    tbsp
     olive oil
  • 1
    item
     onion, diced
  • 2
    clove
     garlic, minced
  • 480
    ml
     (475ml) chicken broth
  • 240
    ml
     (240ml) milk or cream
  • 480
    ml
     mixed vegetables (carrots, peas, bell peppers)
  • 1
    tsp
     dried thyme
  • 1
    tsp
     dried rosemary
  • 1
    item
     salt and pepper, to taste
  • 240
    ml
     (240ml) shredded cheese (optional)
  • 1
    item
     crushed crackers or toasted breadcrumbs for topping
1
Servings
0

Sauté the Chicken: Heat olive oil in a large pot over medium heat. Add the diced chicken and cook until lightly browned and cooked through. Remove and set aside.

Cook the Vegetables: In the same pot, add the diced onion and garlic, cooking until softened and fragrant. Add the mixed vegetables and cook for an additional 5 minutes.

Add Broth and Seasonings: Pour in the chicken broth, thyme, and rosemary. Bring the mixture to a boil, then reduce the heat and let it simmer for 10-15 minutes, or until the vegetables are tender.

Make it Creamy: Stir in the milk or cream, and return the chicken to the pot. Let it simmer for another 5 minutes. If using cheese, add it now and stir until melted and well combined.

Final Touch: Season with salt and pepper to taste. Serve hot, topped with crushed crackers or toasted breadcrumbs for added texture.

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