Vegetable, Chicken and Cheddar Casserole
A savory chicken, vegetable, and béchamel sauce gratin topped with cauliflower and potato purée and melted Canadian sharp cheddar cheese.
Preparation time
45 minutes
Cooking time
40 minutes
Yield
6 – 8 servings
Nutritional information
Per serving
Energy:
385 Calories
Protein:
30 g
Carbohydrate:
24 g
Fat:
19 g
Fibre:
4.8 g
Sodium:
368 mg
Top 5 Nutrients
(% DV*)
Calcium:
26 % / 342 mg
Vitamin C:
82 %
Selenium:
68 %
Vitamin B6:
56 %
Vitamin A:
50 %
*percentage of daily value
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.
Try it with other delicious Canadian cheeses: Swiss or Provolone.
For more great recipes, visit Dairy Farmers of Canada
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