Chicken, Broccoli, and Cauliflower Casserole

Categories: Casseroles- One dish meals

Ingredients

• 2 (16oz.) pkg. broccoli and cauliflower florets
• 4 cups boiling water
• 3/4 cup (1 1/2 sticks) butter, divided
• 1/3 cup all-purpose flour
• 1/2 tsp. garlic salt
• 1/4 tsp. freshly ground pepper
• 2 cups milk
• 2 cups (8oz.) shredded Monterey Jack cheese with peppers
• 2 cups chopped cooked chicken
• Paprika (optional)

Directions

1. Cook florets in 4 cups boiling water in a large Dutch oven 5 to 6 minutes or until crisp-tender. Drain well. Toss with 1/4 cup butter, and arrange in a 13 × 9-inch baking dish. Set aside.
2. Melt remaining 1/2 cup butter in Dutch oven over medium-high heat. Add flour, garlic salt and pepper, whisking until smooth. Cook, whisking constantly, 1 minute. Gradually add milk, whisking constantly, and cook 3 to 4 minutes or until slightly thickened. Stir in 1 1/2 cups cheese and chicken, and pour over vegetables. Top mixture with remaining 1/2 cup cheese. Sprinkle with paprika, if desired.
3. Bake casserole at 375 degrees or 15 minutes or until thoroughly heated.

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