Cheesy Chicken Casserole with Vegetables

 This was a last minute dump meal I made and it turned out pretty good. I added rice at the end, but you could easily add in some cooked pasta. Serves 4 Total Time: 55 minutes 

Ingredients: 

1 boiled chicken breast, cut up into bite size pieces 

1 12oz pkg of broccoli, thawed and cut into bite size pieces. (if it’s a frozen steam bag of broccoli, microwave 2 minutes to soften then cut up)

1 8.5oz can of sweet peas

10 baby carrots or 2 medium size carrots, diced

1 yellow onion, diced

2 cups chicken broth 

1 cup milk 

1 8oz pkg shredded cheddar cheese, divided 

1 tablespoon parsley 

Salt and pepper, to taste 

Directions: 

Preheat oven 350F. Spray a 13x9 baking dish with a nonstick olive oil spray. On the bottom add the vegetables then the chicken. In a medium size sauté pot heat up the chicken broth then stir in the milk. When hot add in 1/2 the bag of shredded cheddar cheese, stir until melted. Pour over chicken/vege mixture and bake 35 minutes. When done remove from oven, this is when I stirred in the cooked rice and topped with the remaining cheese. Cooked and additional 5-10 minutes or until cheese melted and bubbly.