Ingredients:

  • 2 cups cooked, shredded chicken (about 2 large breasts) (480g)
  • 1 cup broccoli florets, chopped (150g)
  • 1 cup carrots, diced (130g)
  • 1 cup corn, frozen or canned (150g)
  • 1 small onion, diced (150g)
  • 2 tablespoons unsalted butter (30g)
  • 2 tablespoons all-purpose flour (15g)
  • 1 cup chicken broth (240ml)
  • 1 cup heavy cream (240ml)
  • 1 teaspoon Dijon mustard
  • 1 teaspoon dried thyme
  • Salt and pepper, to taste
  • 1 cup breadcrumbs (100g)
  • 1 cup shredded cheddar cheese (100g)
  • 2 tablespoons olive oil (30ml)
  • Fresh parsley, chopped, for garnish (optional)

Instructions:

  1. Preheat your oven to 375°F (190°C).
  2. Sauté onion in a large skillet with butter until translucent (about 5 minutes).
  3. Add flour to the skillet and stir for 1 minute to create a roux.
  4. Gradually whisk in chicken broth and cream, followed by Dijon mustard and thyme. Simmer until thickened (5-7 minutes).
  5. Combine shredded chicken, broccoli, carrots, and corn in a mixing bowl.
  6. Pour the creamy sauce over the chicken mixture and stir until well combined.
  7. Transfer the mixture to the casserole baking dish with lid.
  8. Mix breadcrumbs with olive oil and cheese, then spread evenly on top of the casserole.
  9. Cover with the lid and bake for 30 minutes. Remove lid and bake for an additional 15 minutes or until topping is golden brown.
  10. Garnish with parsley before serving.