Breadcrumb Chicken & Veggie Casserole

We enjoyed this and ate it for lunch and dinner that day. We needed to put a lot of salt on the vegetables though. In the future, I might try to mix some seasonings with the vegetables before adding them to the dish. Everything else was good though.

Breadcrumb Chicken & Veggie Casserole Recipe

6 slices soft bread broken or cut into cubes

1 cup cheddar cheese

2 tbs butter

Broccoli florets

2 carrots

1 zucchini

2 stalks celery

1 1/2 onion, chopped

5 small garlic cloves

3 tbs butter

¼-1/2 cup all-purpose flour

1 tsp salt

1/8 tsp pepper

Thyme

cumin

1 ¾ cups milk

2 chicken breasts

1 large tomato

Combine bread cubes with melted butter and cheese. Arrange ½ bread mixture into casserole dish.

Steam vegetables until soft. Put in bowl, sprinkle seasonings of your choice (I chose thyme, salt, pepper and cumin).

Cut chicken breasts into pieces.

Sauté onions until soft, add garlic and chicken.

Cook until chicken is no longer pink.

Remove chicken from pan.

Add flour, salt and milk. Once mixed and hot, turn off heat and add chicken back to it; mix.

Spread vegetables over bread mixture that is in the pan.

Pour chicken mixture on top of vegetables.

Then put the other half of the breadcrumb mixture on top.

I added extra cheese to the top to cover well.

Cook on 325 F for 25-30 minutes.