A colorful, comforting casserole packed with tender chicken, roasted vegetables, and a creamy herb sauce—finished with melted cheese. Perfect for family dinner or meal prep.
Ingredients (Serves 6)
Chicken & vegetables
- 1½ lb (680 g) boneless, skinless chicken breast or thighs, cut into bite-size pieces
- 2 cups broccoli florets
- 2 cups cauliflower florets
- 2 cups cherry tomatoes (mixed colors if available), halved
- 1 bell pepper, chopped (optional)
- 1 small onion, chopped (optional)
- 2 tbsp olive oil
- 1 tsp salt
- ½ tsp black pepper
- 1 tsp paprika
- 1 tsp Italian seasoning (or oregano + thyme)
Creamy herb sauce
- 1 cup cooking cream (or heavy cream)
- ½ cup milk
- 2 garlic cloves, minced
- 2 tbsp chopped parsley (or dill)
- 1 tbsp Dijon mustard (optional but great)
- ½ tsp salt
- ½ tsp black pepper
Cheese topping
- 1–1½ cups shredded mozzarella
- ½ cup shredded cheddar (optional)
Instructions
- Preheat oven
Preheat to 200°C (392°F). Grease a large baking dish (9×13 inch works well). - Season & prep
In a big bowl, toss chicken and vegetables with olive oil, salt, pepper, paprika, and Italian seasoning. Spread evenly in the baking dish. - Make the sauce
Whisk together cream, milk, garlic, parsley, Dijon (if using), salt, and pepper. - Assemble
Pour the creamy herb sauce evenly over the chicken and vegetables. - Bake (covered first)
Cover with foil and bake 20 minutes. - Add cheese & finish baking
Remove foil, sprinkle mozzarella (and cheddar if using).
Bake uncovered 10–15 minutes until the cheese is melted and golden and chicken is fully cooked. - Rest & serve
Let it rest 5 minutes before serving.
Serving ideas
- Serve as-is for a low-carb meal
- Or serve with rice, pasta, quinoa, or crusty bread