Creamy Chicken and Veggies Casserole
A make-ahead creamy chicken and vegetable casserole featuring a crunchy, cheesy streusel topping provides a convenient and satisfying entrée.
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Instructions
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In a heavy saucepan, cook onion in olive oil until tender.
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Stir in flour and cook for 3 minutes.
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Add 1 teaspoon thyme and milk; cook and stir until thickened.
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Remove from heat; incorporate Alfredo sauce, chicken, 1 1/4 cups Cheddar or Havarti cheese, 1/3 cup Parmesan cheese, and frozen vegetables.
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Transfer mixture to a 2 1/2-quart casserole, then cover and refrigerate for 8 to 24 hours.
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When ready to bake, preheat oven to 375 F.
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Bake the covered casserole for 25 to 30 minutes until warmed through.
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Concurrently, in a small bowl, combine flour, 1/2 teaspoon dried thyme, baking powder, 1/4 cup butter, 1/2 cup Cheddar or Havarti cheese, Parmesan cheese, and egg; mix with a fork until crumbly.
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Uncover the casserole, evenly distribute the streusel topping, and continue baking for 20 to 30 minutes until the filling bubbles and the topping is golden and crisp.