Baked Chicken Casserole

Time Involved

< 30 min

# of Ingredients

10

Skill Level

Basic

Serves

4

Ingredients

3 

Slices DEMPSTER’S^® Mild Light Rye, cubed

1 cup (250mL) 

Shredded Cheddar cheese

2 tbsp (30mL) 

Coarsely chopped parsley

¼ cup (50mL) 

Butter, melted and divided

1 lb (454g) 

Package MAPLE LEAF PRIME^® Naturally* boneless, skinless chicken thighs, cut into bite sized pieces

2 tbsp (30mL) 

Flour

2 tsp (10mL) 

Dried sage

½ tsp (2mL) 

Each salt and fresh cracked pepper

1 cup (250mL) 

Chicken broth

1 (600g) 

Bag frozen mixed vegetables

Directions

COMBINE bread and cheese in food processor and pulse to form coarse crumbs. Add parsley, drizzle with half of the butter and set aside.

ADD remaining butter to skillet and brown chicken. Sprinkle with flour, sage, salt and pepper. Cook one minute. Pour in chicken broth and vegetables; cook until vegetables are heated through, about 2 minutes. Transfer to baking dish. Top with crumb mixture.

BAKE in a 375˚F(190˚C) oven until topping is golden and chicken is cooked through, about 20 min. Serve warm.

TIPS: This casserole can be made ahead and kept frozen – ready to be baked. Add 15 minutes to baking time if baking from frozen.