Description
A golden-baked casserole blending tender chicken, roasted carrots, and creamy cheese over a robust vegetable base. The velvety sauce and rich cheese top create a satisfying, buttery finish.
Ingredients
2 lbs chicken thighs, skinned and diced
1 cup Velveeta cheese, orange shreds
1 lb carrots, 1/4″ dice
1 onion, finely chopped
1/2 cup roux base (butter and flour)
2 cups milk (whole or 2%)
Instructions
Preheat oven to 425°F
Salt carrots and roast 15 minutes
Pan-sear chicken in 1 tbsp oil
Whisk roux with 1/2 cup milk
Add onion, carrots, salt, and pepper to sauce
Spread sauce in 9×13″ dish and tuck in chicken
Layer Velveeta cheese on top
Dot with 1 tbsp butter pieces
Bake 20-25 minutes until golden
Notes
Store precut carrots in a sealed bag up to 3 days
Add minced garlic during sauce prep for depth
Use day-old pie crust crumbs as cheese alternatives
For crispy top, enable convection baking
Uneven cheese melting? Ensure uniform 1″ dice
- Prep Time: 30
- Cook Time: 45
- Category: Trending
- Method: Baking
- Cuisine: Comfort Food
Nutrition
- Serving Size: 1/6 of casserole
- Calories: 620
- Sugar: 10g
- Sodium: 850mg
- Fat: 38g
- Saturated Fat: 22g
- Carbohydrates: 30g
- Fiber: 4g
- Protein: 38g
- Cholesterol: 180mg
