You’ll hit the spot (and use up leftovers!) with this tasty and good-for-you creamy, comforting casserole.
Whether you want to entertain guests, put a nutritious, stick-to-your-ribs meal on the table, use up leftovers or whip up a little something sweet, this idea fit the bill scrumptiously. Courtesy of Foodland Ontario, the appetizing image and instructions might even prompt you to enjoy some extra time in the kitchen
Preparation Time:Â 15 minutes
Cooking Time:Â 25 minutes
Serves 4
4 tsp (20 mL) olive oil
3 cloves Ontario garlic, minced
1 Ontario leek (white and light green parts), chopped
1 cup (250 mL) each sliced Ontario carrots and parsnips
1 cup (250 mL) quartered Ontario mushrooms
1-1/4 tsp (6 mL) dried thyme leaves
1/4 tsp (1 mL) each salt and pepper
3 tbsp (45 mL) all-purpose flour
1 cup (250 mL) 1% Ontario milk
1 cup (250 mL) sodium-reduced chicken broth
2 tsp (10 mL) Dijon mustard
2 cups (500 mL) shredded cooked Ontario chicken or turkey
1/2 cup (125 mL) frozen peas
2 cups (500 mL) torn whole wheat bread pieces
In large saucepan, heat 2 tsp (10 mL) of the oil over medium heat. Sauté garlic, leeks, carrots, parsnips, mushrooms, 3/4 tsp (4 mL) of the thyme, salt and pepper for 6 minutes or until vegetables are tender-crisp.
Whisk flour into milk; gradually stir into saucepan along with broth and mustard. Cook, stirring, for 5 minutes or until bubbling and thickened. Remove from heat. Stir in chicken and peas. Spoon into 8-cup (2 L) baking dish. (Make ahead: Cool, cover and refrigerate for up to 8 hours. Reheat in microwave until hot and continue with recipe.)
In bowl, toss bread with remaining oil and thyme until coated; sprinkle over chicken mixture. Bake in 425°F (220°C) oven for 12 to 14 minutes or until bread is toasted and sauce is bubbling.
Nutritional Information:
1 serving
PROTEIN: 29 grams
FAT: 9 grams
CARBOHYDRATE: 35 grams
CALORIES: 345
FIBRE: 5 grams
SODIUM: 550 mg
