Creamy Chicken and Vegetable Medley
Casserole
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Cook Time
30 min
Servings
7
Difficulty
Easy
Prep Time
25 Min
Description
This creamy chicken and vegetable dish is a family favorite! I've been making it for years, and it's always a hit. It's perfect for a cozy weeknight dinner or a casual get-together. The combination of tender chicken, savory mushrooms, and sweet bell pepper in a rich, creamy sauce is simply irresistible. It's quick to prepare, especially with the Thermomix®, and it's a great way to use up leftover cooked chicken. Serve it over rice, pasta, or even toast for a complete and satisfying meal. This recipe is hearty and comforting, perfect for those chilly autumn evenings.
Ingredients (11 ingredients)
-
0.5 cup butter
-
1 can mushrooms, drained, liquid reserved
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1 piece green bell pepper, chopped
-
0.5 cup all-purpose flour
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1 tsp salt
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0.25 tsp ground black pepper
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1.5 cups milk
-
1.25 cups hot water
-
1.5 tsp chicken bouillon powder
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4 piece cooked, boneless chicken breast halves, chopped
-
4 ounces chopped pimento
Preparation (4 steps)
Sauté Vegetables
Add butter to the mixing bowl and melt for 3 Min./100°C/Stufe 1. Add drained mushrooms and chopped green bell pepper and cook for 5 Min./100°C/Stufe 1.
Create Roux
Add all-purpose flour, salt, and ground black pepper to the mixing bowl. Cook for 2 Min./100°C/Stufe 2, stirring constantly, until the mixture is bubbly.
Simmer Sauce
Add milk, hot water, chicken bouillon powder, and reserved mushroom liquid to the mixing bowl. Cook for 5 Min./100°C/Stufe 3, stirring constantly, until the sauce thickens.
Add Chicken and Pimento
Add chopped cooked chicken breast and chopped pimento to the mixing bowl. Cook for 2 Min./90°C/Stufe 1, stirring gently, until heated through.
Finished cooking? Great! 🎉
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Created by
Charlotte King
2
Rezepte
0
Kochbücher
Tags
Allergens
- Cereals containing gluten: Wheat
- Milk (including lactose)
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