Cheesy Chicken Casserole
photo by *Parsley*
- Ready In:
- 55mins
- Ingredients:
- 7
- Serves:
-
6-8
ingredients
- 2 cups sliced carrots
- 1 (10 3/4 ounce) can chicken broth or (10 3/4 ounce) can broth, from cooked chicken
- 1 (1 ounce) can chopped pimiento
- 1⁄4 cup butter
- 1⁄4 cup all-purpose flour
- 8 ounces cheddar cheese, shredded
- 4 cups diced cooked chicken (about 4 chicken breasts)
directions
- Bring 1 cup salted water to a boil; add fresh carrot slices.
- Cover; simmer until not quite tender, about 15 minutes; drain.
- Preheat oven to 375°F.
- In a 3-quart saucepan, melt butter over medium heat.
- Stir in flour and then add broth, stirring constantly, until mixture thickens.
- Set 3/4 cup cheese aside.
- Add remaining cheese into thickened soup mixture.
- Stir until cheese melts.
- Stir in chicken, carrots and pimento.
- Pour into 1 1/2- quart casserole dish.
- Sprinkle reserved cheese over top.
- Bake for 40-35 minutes, or until hot and bubbly.
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Reviews
-
My kids love carrots and cheese, so I had to make this! I added chopped onion and sautted it in the butter before adding the flour. I added salt, pepper and some tarragon to make this more flavorful. The tarragon was a wonderful addition. This is nice and cheesey even though there is no milk. I'll make thsi again with my little extras. Thanx!
RECIPE SUBMITTED BY
k dfhdyhfdhfhfj
albion, ny