Cheesy Veggie and Chicken Family Casserole

• 2 tablespoons olive oil
• 1 lb boneless, skinless chicken breasts, cut into 1-inch pieces
• 1 medium onion, finely chopped
• 2 cloves garlic, minced
• 2 cups mixed vegetables (frozen peas, carrots, corn mix or fresh diced)
• 1 cup shredded cheddar cheese
• 1/2 cup shredded mozzarella cheese
• 2 cups low-sodium chicken broth
• 1 cup whole milk
• 3 tablespoons all-purpose flour
• 1 teaspoon dried Italian seasoning
• 1/2 teaspoon paprika
• 1 cup panko breadcrumbs
• Salt and freshly ground black pepper, to taste

Instructions

1. Preheat oven to 375°F (190°C). Grease a 9x13-inch baking dish lightly with olive oil.
2. Heat 1 tablespoon olive oil in a large skillet over medium heat. Add chicken pieces, season with salt and pepper, and cook until no longer pink and lightly golden, about 5-6 minutes. Remove chicken and set aside.
3. In the same skillet, add remaining 1 tablespoon olive oil. Sauté onions and garlic until fragrant and translucent, about 3-4 minutes. Add the mixed vegetables and cook for another 3 minutes to soften slightly.
4. Sprinkle flour over the vegetables in the skillet and stir well to coat. Gradually whisk in chicken broth and milk, stirring continuously until the sauce thickens and bubbles, about 5 minutes. Add Italian seasoning, paprika, and adjust salt and pepper to taste.
5. Return the cooked chicken to the skillet and stir to combine evenly with the sauce and vegetables.
6. Transfer the mixture into the prepared baking dish. Evenly sprinkle shredded cheddar and mozzarella cheese over the top.
7. Mix panko breadcrumbs with a small pinch of salt and a drizzle of olive oil until lightly coated, then evenly sprinkle over the cheese layer to form a crunchy topping.
8. Bake uncovered for 30-35 minutes or until bubbly and golden brown on top. Let cool for 5 minutes before serving.

Chef tips

• Use frozen mixed vegetables for convenience, but fresh chopped veggies like broccoli, zucchini, or bell peppers also work well.
• For a lower-fat version, substitute milk with 2% or skim milk and use reduced-fat cheese.
• If you don’t have panko breadcrumbs, crushed cornflakes or plain breadcrumbs are a suitable alternative.
• To make this casserole gluten-free, substitute all-purpose flour with gluten-free flour and use gluten-free breadcrumbs.