Vegetable-Chicken and Cheddar Casserole

Ingredients

4 cups (1 L) cauliflower, coarsely chopped

2 1/2 cups (625 mL) potatoes, peeled and diced

2 tbsp (30 mL) butter, divided

3 tbsp (45 mL) fresh chives, chopped

1 tsp (5 mL) paprika

1 1/2 lb (675 g) chicken breasts, cut into cubes

1 onion, chopped

2 cloves garlic, chopped

2 stalks of celery, thinly sliced

2 carrots, peeled and cut into coins

2 cups (500 mL) acorn or butternut squash, peeled and diced

1 1/2 cups (375 mL) wax beans, cut into 1˝ (2.5 cm) pieces

1 cup (250 mL) snow peas, trimmed and halved

2 cups (500 mL) béchamel sauce, homemade or store-bought  (recipe below) 

   You can substitute a can of cream of mushroom soup if you are in a hurry                

2 cups (500 mL) Canadian Aged Cheddar, grated and divided

            
Preparation
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In a saucepan, cook cauliflower and potatoes in salted boiling water for 15 minutes or until tender.

Drain cauliflower and potatoes and mash together. Blend in 1 tbsp (30 ml) butter, chives and paprika and set aside.

Preheat oven to 375oF (190oC).

Meanwhile, melt remaining butter in a Dutch oven over high heat and brown chicken.

Add remaining vegetables and continue cooking another 5-7 minutes until veggies soften 

Add béchamel sauce and 1 cup (250 ml) Cheddar and stir until cheese melts. Season to taste with salt and pepper.

Spread cauliflower and potato mixture on top, add remaining Cheddar and cook in the oven for 20 minutes. Serve hot.  A nice hearty lunch

Béchamel Sauce

Ingredients

5 tbsp (75 mL) butter

4 tbsp (60 mL) flour

4 cups (1 L) milk

Salt, white pepper (to taste)

Pinch of nutmeg

Preparation 


Melt butter in a large saucepan over medium heat. Add flour and whisk until smooth. Whisk continuously until the mixture turns a nice golden color, approximately 6 minutes or so.

In the meantime, warm milk until it begins to boil. Remove from heat and pour milk into the butter mixture 1 cup (250 ml) at a time. Whisk continuously. Bring to a boil and cook for 10 to 15 minutes or until it thickens. The sauce is ready when it coats the back of a spoon.
Remove from heat. Add salt, white pepper and a pinch of freshly ground nutmeg. Set aside until ready to serve.