Ingredients
2 cups cooked chicken, shredded
1 cup frozen peas
1 cup frozen corn
1 cup carrots, diced
1 cup celery, diced
1 small onion, diced
2 cups chicken broth
1 cup heavy cream
1 cup all-purpose flour
1/2 cup unsalted butter
1 tsp salt
1/2 tsp black pepper
1 tsp garlic powder
1 tsp thyme, dried
1 cup shredded cheddar cheese
Instructions
Preheat the oven to 375°F (190°C).
Melt butter in a large skillet over medium heat and sauté onion, celery and carrots until softened.
Stir in shredded chicken, peas, corn, chicken broth, heavy cream and seasonings. Simmer for 5 minutes.
Transfer the mixture to a baking dish.
In a separate bowl, mix flour, butter and cheddar cheese to form a crumbly topping.
Sprinkle the topping evenly over the chicken mixture.
Bake for 25 to 30 minutes until the topping is golden brown.
Let cool slightly before serving.
Notes
You can replace cheddar cheese with mozzarella.
Use rotisserie chicken for faster prep.
- Prep Time: 15
- Cook Time: 30
- Category: Dinner
- Method: Baked
- Cuisine: American
Nutrition
- Serving Size: 1 portion
- Calories: 542
- Sugar: 5
- Sodium: 583
- Fat: 38
- Saturated Fat: 21
- Unsaturated Fat: 12
- Trans Fat: 1
- Carbohydrates: 32
- Fiber: 4
- Protein: 21
- Cholesterol: 97