Category: main
Yield: 4 servings
Calories/serving: 450
Preparation time: 45 minutes
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Ingredients
- 2 cups cooked chicken, shredded
- 1 cup gouda, grated
- 1 bunch asparagus, trimmed and cut into 1-inch pieces
- 2 cups broccoli, cut into florets
- 1 cup cream
- 1/4 cup all-purpose flour
- 2 tablespoons butter
- 1/2 cup green onions, chopped
- 1/2 cup red onion, diced
- 1 teaspoon garlic powder
- 1/2 teaspoon ground black pepper
- 1/2 teaspoon dried thyme
- 1/2 teaspoon salt
Directions
Preheat the oven to 375°F.
In a saucepan over medium heat, melt the butter. Add the red onion and cook until soft, about 3 minutes.
Stir in the flour, garlic powder, black pepper, thyme, and salt, cooking for 1 minute to remove the raw flour taste.
Gradually whisk in the cream, ensuring no lumps form. Bring to a simmer and cook until the sauce thickens, about 5 minutes.
Remove the sauce from heat and stir in the shredded cooked chicken, chopped green onions, grated gouda (reserve a small amount for topping), asparagus, and broccoli florets until everything is well combined.
Transfer the mixture to a greased baking dish. Sprinkle the top with the reserved gouda.
Bake in the preheated oven until the top is golden and bubbly, about 25-30 minutes.
Allow to cool for a few minutes before serving.
Ingredients
- 2 cups cooked chicken, shredded
- 1 cup gouda, grated
- 1 bunch asparagus, trimmed and cut into 1-inch pieces
- 2 cups broccoli, cut into florets
- 1 cup cream
- 1/4 cup all-purpose flour
- 2 tablespoons butter
- 1/2 cup green onions, chopped
- 1/2 cup red onion, diced
- 1 teaspoon garlic powder
- 1/2 teaspoon ground black pepper
- 1/2 teaspoon dried thyme
- 1/2 teaspoon salt
Category: main
Yield: 4 servings
Calories/serving: 450
Preparation time: 45 minutes
Sign up for free and start generating your own personalized recipes!
Directions
Preheat the oven to 375°F.
In a saucepan over medium heat, melt the butter. Add the red onion and cook until soft, about 3 minutes.
Stir in the flour, garlic powder, black pepper, thyme, and salt, cooking for 1 minute to remove the raw flour taste.
Gradually whisk in the cream, ensuring no lumps form. Bring to a simmer and cook until the sauce thickens, about 5 minutes.
Remove the sauce from heat and stir in the shredded cooked chicken, chopped green onions, grated gouda (reserve a small amount for topping), asparagus, and broccoli florets until everything is well combined.
Transfer the mixture to a greased baking dish. Sprinkle the top with the reserved gouda.
Bake in the preheated oven until the top is golden and bubbly, about 25-30 minutes.
Allow to cool for a few minutes before serving.
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