Ingredients
Scale
- 2 cups cooked chicken, shredded
- 1 cup carrots, diced
- 1 cup peas
- 1 cup corn kernels
- 1 cup low-fat cream or milk
- 2 tablespoons butter
- 2 tablespoons all-purpose flour
- 1 teaspoon thyme
- Salt and pepper to taste
Instructions
- In a saucepan, melt butter and whisk in flour to create a roux. Cook for 1-2 minutes until lightly golden.
- Gradually whisk in milk, whisking constantly to prevent lumps. Cook until thickened.
- Stir in thyme, salt, and pepper. Add shredded chicken, carrots, peas, and corn. Mix well.
- Pour the mixture into a greased baking dish. Bake at 375°F (190°C) for 25-30 minutes until bubbly and golden around the edges.
Notes
- This dish is versatile — substitute vegetables based on seasonality or preference.
- Use canned or frozen vegetables for convenience.
- Prep Time: 10 minutes
- Cook Time: 30 minutes
- Method: Baking and stovetop
- Cuisine: American
- Diet: Gluten-free option available with gluten-free flour
Nutrition
- Serving Size: 1 bowl
- Calories: 320 Kcal
- Sugar: 8g
- Sodium: 450mg
- Fat: 12g
- Saturated Fat: 5g
- Unsaturated Fat: 7g
- Trans Fat: 0g
- Carbohydrates: 30g
- Fiber: 4g
- Protein: 28g
- Cholesterol: 80mg