Creamy Chicken and Vegetable Casserole
Experience the delightful fusion of flavors in this Creamy Chicken and Vegetable Casserole, a recent favorite in my household. Perfectly balancing meat and vegetables, this dish offers a delectable taste that exceeds expectations.
You can easily adapt it to a vegetarian version by omitting the chicken.
Prepare the vegetables by cleaning, washing, and chopping them into moderately sized pieces.
Place them in a deep baking tray, drizzle with oil, season with ground pepper and dried parsley (optional), and mix well.
Clean the chicken legs and season them with salt and pepper.
Arrange the seasoned chicken amongst the vegetables in the baking tray.
Cover the tray with a lid or aluminum foil and bake in a preheated oven at 200°C (392°F) for about 45 minutes.
After 45 minutes, remove the covering and continue baking to allow browning.
Approximately 15 minutes before the baking ends, start preparing the white sauce.
In a pan, sauté the finely chopped onion in butter, then add flour and cook for an additional minute while stirring.
Gradually add milk to the pan, stirring continuously to avoid lumps.
Smooth out any lumps if present. Season the sauce with salt and pepper, then remove from heat.
Ensure the vegetables are well-cooked and browned before pouring the sauce over them.
Evenly distribute the sauce over the vegetables and chicken in the tray, then top with grated cheese.
If the sauce has thickened, reheat and stir before pouring.
Return the tray to the oven for another 15-20 minutes to brown the cheese.
Serve the casserole immediately or allow it to cool in the oven for 10 minutes.
Enjoy the delicious Creamy Chicken and Vegetable Casserole, a dish that's as visually appealing as it is tasty.
