Cheesy Chicken-Broccoli-Cauliflower Casserole

Name: Cheesy Chicken-Broccoli-Cauliflower Casserole
Cuisine: Western

Features:

Cuisine:

Western

Directions

Ingredients :

1 (10 ounce) can low-sodium cream of mushroom soup (Optional)

2 skinless

boneless chicken breasts

cubed

2 (10 ounce) packages frozen cauliflower and broccoli mix

2 tablespoons butter

1 ½ cups milk

¾ teaspoon salt

3 tablespoons all-purpose flour

1 ½ cups shredded Cheddar cheese

or more to taste

1 pinch garlic powder

or to taste

½ cup seasoned bread crumbs

or more to taste

Methods :

Preheat the oven to 375 degrees F (190 degrees C).

Combine 1/2 the mushroom soup and an equal amount of water in a saucepan over medium heat. Add chicken. Bring to a simmer and cook until chicken is no longer pink in the center, 3 to 5 minutes.

Heat 1 frozen, unopened bag of cauliflower and broccoli mix in the microwave until hot, 4 to 6 minutes. Let stand about 2 minutes; open bag and transfer vegetables to a bowl. Repeat with remaining bag.

Melt butter in a saucepan over medium heat. Add milk and salt; stir in remaining cream of mushroom soup. Add flour slowly, stirring constantly with a whisk to prevent lumps. Add Cheddar cheese. Cook and stir until cheese sauce is thick, 5 to 7 minutes. Add garlic powder.

Layer half the cooked vegetables into the bottom of a baking pan or casserole dish. Add half of the cooked chicken. Pour in half the cheese sauce. Add a light layer of bread crumbs. Add remaining vegetables, remaining chicken, and remaining cheese sauce. Top with a light layer of bread crumbs. Cover pan with aluminum foil.

Bake in the preheated oven until bubbling, 20 to 30 minutes.