Chicken Casserole with Corn and Peas

Chicken Casserole with Corn and Peas

2 C chicken, cooked, cubed

2 C corn

2 C peas

4 1/2 Tbsp butter

4 1/2 Tbsp flour

1 1/2 C chicken broth

1 1/2 C milk

salt and pepper to taste

1/2 C seasoned bread crumbs

1/2 C cheddar cheese, shredded

Nonstick cooking spray

Combine the chicken, corn and peas in a 9x13 inch baking dish that has been sprayed with nonstick cooking spray. Melt the butter in a saucepan, stir in the flour and cook for a minute or two to combine. Add in the chicken broth and milk, whisking until smooth and thickened. Season with salt and pepper. Pour the sauce over the chicken and vegetables. Top with cheese and bread crumbs. Bake at 350°F for 45 minutes to 1 hour until bubbly and heated through.