A creamy chicken casserole is easily made from an extra chicken breast, veggies and white sauce.
I use my own gluten free bechamel sauce or white sauce to make the casserole extra creamy. Bechamel sounds fancier than white, don’t you think.
- cooked chicken breast
- about 150 gm sliced potatoes, par boiled
- about 50 gm sliced carrots, par boiled
- about 50 gm frozen green beans or peas
- handful of frozen onion
- bechamel/white sauce
- gluten free bread crumbs
After mixing in the white sauce, top with a generous amount of gluten free bread crumbs and bake in a 350F oven for about 35 minutes or until tender.
This creamy chicken casserole makes a delicious meal on those chilly days.
More of my recipes.
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