Recipe: Yummy White sauce cheesy chicken casserole

White sauce cheesy chicken casserole. This white sauce, also known as Béchamel sauce, is one of France's four "mother sauces," and it's a perfect complement to many dishes. Called a béchamel in France, it's the start of any number of recipes, from a cheesy mac 'n cheese to a creamy chicken pot pie. This chicken casserole is cooked in the white sauce along with spinach, mushrooms and cherry tomatoes.

Cheesy Chicken Casserole is the perfect easy casserole when you're short on time (or ingredients)! Pasta is tossed with chicken, peppers, onions, and mixed into shortcut cheesy sauce. Finally, this chicken casserole recipe is topped with even more cheese and baked until melty and bubbly. You can have White sauce cheesy chicken casserole using 14 ingredients and 28 steps. Here is how you achieve that.

Ingredients of White sauce cheesy chicken casserole

1. You need of For the gravy:.
2. Prepare 3 cups of milk.
3. Prepare 1/2 cup of flour.
4. You need 2 tablespoons of butter.
5. It's 2 tablespoons of pepper (ground).
6. Prepare 1/2 tablespoons of salt (or more to taste).
7. It's of For the chicken:.
8. Prepare 2 of large chicken breast.
9. Prepare 3 cups of water.
10. Prepare of For the rest of the ingredients:.
11. It's 1 LB of frozen vegetables (assorted) (like peas and carrots).
12. It's 1 LB of sharp cheddar cheese (brick).
13. It's of Salt.
14. You need of Pepper.

This isn't your every day enchiladas. My chicken enchilada casserole recipe has a bit of a Southern twist. Unlike true authentic versions with enchilada sauce, I mix sour cream, cheese, and cream of chicken soup to make a creamy white sauce. This flavoursome, low-fat chicken casserole is easy to make and freezes really well, so why not make double and freeze for speedy midweek meals.

White sauce cheesy chicken casserole instructions

1. For the gravy:.
2. Melt the butter in a large skillet on medium heat.
3. Add 1/4 cup of the flour and stir the butter and flour until lightly combined.
4. Add the milk.
5. Stir with a whisk for 12 minutes.
6. Add the rest of the flour to help thicken.
7. Stir (consistently) for another 5 minutes.
8. Add pepper and salt.
9. (If it is not very thick, add another small handful of flour until thick) (never stop stirring).
10. Take off heat once thick.
11. For the chicken:.
12. Boil water.
13. Add chicken to the water and let boil until the chicken is soft, tender, and completely cooked.
14. Shred the chicken.
15. For the rest:.
16. Let the frozen veggies thaw.
17. Shred the cheese brick.
18. For assemble:.
19. Mix together the vegetables, chicken, and gravy.
20. Place the gravy mix on the bottom of a 9x13 in glass casserole dish.
21. Top the gravy mixture with salt and pepper.
22. Top with shredded cheese.
23. Bake until cheese is melted!.
24. Enjoy!.
25. Notes: the cheese must be in a block. It will be better than already shredded cheese..
26. It is best to assemble all your ingredients before cooking. This is a quick recipe and will be best if you are not running around looking for ingredients.
27. 😉🙂😋.
28. It is best to make the chicken first so that it is ready when you need it!.

A healthy and low calorie chicken casserole with bacon, button mushrooms, peas and a parsley sauce - use chicken thighs for extra flavour and. Fresh broccoli and chicken bake in a savory sauce topped with a crunchy, cheesy topping for a casserole they'll love. Gooey, cheesy chicken enchiladas stuffed with grilled zucchini in a delicious, creamy sauce. Handfuls of sharp Canadian white Cheddar are tucked inside the tortillas and sprinkled on top. The sauce bubbles up seductively in the oven as the cheesy enchiladas turn golden brown with crispy.