Baked Chicken & Vegetables in Cheese Sauce Recipe

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Baked Chicken & Vegetables in Cheese Sauce

Contributed by: Melinda

3 boneless, skinless chicken half breasts, cut into bite sized pieces
4 carrots, cut into 1/2 inch pieces
5 stalks celery, cut into 1/2 inch pieces
1 small zucchini (optional)
1 large onion, chopped
Kosher salt
3 cloves garlic, minced
2 Tbl duck fat or olive oil plus extra for browning meat and veg
2 Tbl besan flour or wheat flour
2 cups heated chicken broth
1 Tbl minced fresh parsley
2 tsp minced fresh sage
2 tsp minced fresh rosemary leaves
1 tsp minced fresh thyme leaves
1 tsp sweet paprika
1/2 cup sour cream
1/2 cup grated sharp cheddar cheese
Grated parmesan for topping

Heat oven to 350º
Sprinkle chicken with 1/2 tsp kosher salt and ground black pepper to taste
Sauté chicken in fat or oil over medium-high heat, turning frequently until lightly browned on all sides
Place browned chicken pieces into a 13 x 9 inch casserole
Sauté carrots, celery and onion with 1/2 tsp salt in fat from chicken until just lightly browned
Add 1/2 cup water, cover and reduce heat to medium low
Cook until just barely tender and water has evaporated
Add to chicken
In a saucepan over medium-low, heat 2 tbl fat or oil and add besan, whisking constantly until no lumps remain and color has deepened
Add 1/4 cup broth and whisk to remove lumps, repeat until all liquid is incorporated
Add fresh herbs and paprika and cook over medium until well thickened
Turn off heat and add sour cream, whisking until combined
Add grated cheddar and stir until melted
Taste cheese sauce and adjust seasoning if needed
Pour sauce evenly over chicken and vegetables and mix to distribute evenly
Sprinkle about 2-3 tablespoons grated parmesan over the top and bake for 35-45 minutes until bubbly and lightly browned on top

Turning the casserole halfway through baking helps with even cooking. Serve with a side salad.

Questions about this recipe?