Dinner

Chicken Veggie Casserole - Makeover of Chef Meg's is for Dinner.

Chicken Veggie Casserole - Makeover of Chef Meg's takes several minutes to prepare.

Chicken Veggie Casserole - Makeover of Chef Meg's takes several minutes to cook.

Chicken Veggie Casserole - Makeover of Chef Meg's makes 6 servings.

The ingredients for Chicken Veggie Casserole - Makeover of Chef Meg's are:

8 chicken thighs
3 cups chopped zucchini
10 oz bag frozen broccoli
2 cups soy milk
3 tsp flour
3 tsp butter
2 tsp parmesan cheese, grated
1 cup monterey cheese
Add your choice of Italian seasonings to taste.

Here is how you make Chicken Veggie Casserole - Makeover of Chef Meg's:

Place chicken breasts in a small saucepan with a lid. Cover chicken with cool water. Place saucepan over a burner on low to moderate heat. Bring to a simmer; cover with lid and poach for approximately 20 minutes or until chicken is cooked. (This step can be done the night before.) Prepare the white sauce by placing the butter in a small sauce pot that has been preheated over medium heat. Once the butter foams, add flour and stir for 1 minute; try not to let the mixture turn brown. Add milk to the mixture and continue to stir until it starts to bubble. Reduce heat and simmer for 10 minutes. Add Italian seasoning and parmesan cheese to the sauce. Stir to combine. Preheat oven to 350 degrees. Spritz the bottom and sides of a 9 X 13 oven-proof casserole dish with nonstick cooking spray. In a large bowl the chicken and chopped vegetables; cover with the sauce. Place in the baking dish. Sprinkle with the Monterey jack cheese and cover with foil. Bake for 20 minutes; remove foil and continue to bake until cheese is melted.Number of Servings: 6Number of Servings: 6Recipe submitted by SparkPeople user HALFANGEL.

The nutritional information for Chicken Veggie Casserole - Makeover of Chef Meg's is:

• Servings Per Recipe: 6
• Amount Per Serving
• Calories: 282.7

• Total Fat: 15.2 g
• Cholesterol: 104.6 mg
• Sodium: 289.1 mg
• Total Carbs: 8.9 g
• Dietary Fiber: 3.0 g
• Protein: 27.8 g