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Vegetable Chicken Casserole Pots
Delicious Casserole Pots
Looking for an easy Sunday healthy casserole to make with leftover vegetables and ingredients. Our fresh Vegetable Chicken Casserole Pots are easy to prepare with ingredients you’ve already got in your home.
6 Serving
45 Minutes
320 Calories
Ingredients
- 4 cooked chicken breasts, diced
- 2 zucchinis, chopped
- 2 bell peppers, chopped
- 2 broccoli heads, chopped
- 2 carrots, chopped
- 300 ml skim milk
- 2 tbsp all-purpose flour
- 1 tbsp unsalted butter
- 1 tsp black pepper
- 1 tbsp Italian seasoning
- 1 tbsp parmesan cheese, grated
- 1/3 cup of shredded tasty cheese
- 200g of penne pasta
Method
- Step 1: To prepare your white sauce, place your butter into the saucepot. Preheat over medium heat. Once the butter starts to bubble, add your flour and stir for a minute. Add our skim milk and continue to stir until you start seeing bubbles. Reduce the heat down and let this simmer for about 10 minutes. Add your black pepper, seasoning and parmesan cheese to the sauce. Stir this all in to combine.
- Step 2: Cook your penne pasta as per the package instructions. As your pasta is cooking, preheat your oven to 180 degrees. During the last minute of your pasta cooking, put your broccoli into the water and allow this to simmer for one minute. Chopped up your carrots bell peppers and zucchini.
- Step 3: Drain your pasta and broccoli.
- Step 4: Grab oven-proof casserole clay pots and spray with some non-stick olive oil spray.
- Step 5: Grab a bowl and combine your pasta, broccoli, chopped vegetables and chicken; cover with your sauce. Next, place this into your baking dish. Add your shredded tasty cheese all over the top and cover your dish with some foil.
- Step 6: Bake this for 20 minutes. Remove your foil and continue to bake for another 10 until your cheese is melted.
