Recipe courtesy of Jim White

Chicken And Veggie Casserole Frommage

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  • Yield: 12 servings
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2 cups mixed veggies

4 cooked chicken breasts stuffed with broccoli, sliced

2 cups cheese sauce

2 cups cream

1/3 cup roux (50 percent butter and 50 percent flour stirred until blended)

2 cups cheese, shredded

Salt, garlic and cayenne, to taste


  1. Put your veggies in the bottom of the casserole. Fan the sliced chicken breasts over the top of the veggies. Pour the cheese over the top of all and bake in a preheated 350 degree oven for about 10 minutes or until warm.
  2. Bring your cream and roux to a boil. Add in cheese and seasoning and simmer until smooth.