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.
