Ingredients
3 cups cooked chicken, shredded
1 cup frozen peas and carrots
1 cup corn kernels
1/2 cup onion, diced
1/4 cup flour
1 1/2 cups chicken broth
1 cup milk
1 teaspoon thyme
1 teaspoon garlic powder
Salt and pepper to taste
2 cups mashed potatoes (for topping)
Instructions
-
Preheat the oven to 375°F (190°C).
-
In a large saucepan, sauté the onion for 2-3 minutes until softened.
-
Stir in the flour and cook for another minute. Slowly add the chicken broth and milk, stirring constantly.
-
Add peas, carrots, corn, thyme, garlic powder, salt, and pepper. Stir until the mixture thickens.
-
Transfer the chicken mixture to a greased baking dish. Top with mashed potatoes and smooth into an even layer.
-
Bake for 25-30 minutes, or until the top is golden brown.
-
Serve warm and enjoy!
Notes
-
For a vegetarian version, replace chicken with tofu or plant-based protein and use vegetable broth.
-
Add extra veggies like mushrooms or green beans for a heartier casserole.
-
Use instant mashed potatoes for even more convenience.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Main Courses
- Method: Baking
- Cuisine: American
- Diet: Gluten Free
