Simple Cooking with Recipe Creamy Chicken and Vegetable Casserole Without Hassle

Ingredients for Creamy Chicken and Vegetable Casserole

1. Chicken and sear
2. 2 pounds chicken breast boneless and skinless
3. 1 teaspoon salt divided
4. 1 teaspoon ground white pepper divided
5. 1-1/2 cups all purpose flour
6. 1/4 cup peanut oil
7. Vegetables
8. 1 pound broccoli florets
9. 1 pound potatoes russet
10. 1 pound baby carrots
11. 15 ounces sweet English peas
12. 1 tablespoon butter
13. 1 teaspoon salt
14. Liquids and gravy
15. 15 ounces canned evaporated milk
16. 28 ounces chicken broth
17. 1/2 cup all purpose flour
18. To taste salt
19. To taste ground white pepper powder
20. Topping
21. 3 ounces finely shredded alpine cheddar cheese
22. 2 tablespoons butter
23. 2/3 cup panko breadcrumbs

Cooking Instructions for making Creamy Chicken and Vegetable Casserole

1

Cube the chicken, season with salt and white pepper. Add the flour to a ziploc bag and then add the chicken. Seal the bag and shake it up till all the chicken is coated.

2

Heat the oil in an oven safe dish. I used a Dutch oven. Sear the chicken and set the chicken aside when seared.

3

When all the chicken is seared, add the vegetables except for the peas. Sear the vegetables stirring often. After 12-15 minutes add the flour.

4

Stir it in cooking for 10 minutes. Add the milk and broth. Stirring constantly. Add the chicken and peas, then turn down low heat, for 15 minutes. Preheat oven 375°Fahrenheit.

5

Cover and put into the oven for an hour. It may have oils on top, if so skim off the top. Add the softened butter and mix the breadcrumbs, set aside. Add 1/2 cup plain breadcrumbs to top.

6

Take the cheese and grate it.

7

Add the cheese on top then the buttered breadcrumbs on top.

8

Put into the oven, uncovered, or under the broiler. Serve I hope you enjoy!!!!!