Ingredients:

  • 1.5 lb Cooked Chicken Breast, cubed
  • 2 Tbsp Unsalted Butter
  • 1 medium Onion, chopped
  • 1 cup Carrots, chopped
  • 2 cups Broccoli Florets, small
  • 2 cups Low-sodium Chicken Broth
  • 1 cup Skim Milk
  • 2 Tbsp Cornstarch
  • 1 tsp Dried Thyme
  • 1 tsp Salt
  • 1/2 tsp Black Pepper

Instructions:

  1. Preheat the oven to 375°F (190°C). Lightly grease a 9x13 inch casserole dish.
  2. In a large skillet, melt the butter over medium heat. Add the chopped onion, carrots, and broccoli. Sauté for 5-7 minutes until the onions are translucent and the vegetables have softened slightly.
  3. Prepare the binding sauce: In a separate mixing bowl, whisk together the low-sodium chicken broth, skim milk, cornstarch, dried thyme, salt, and black pepper until the cornstarch is completely dissolved and no lumps remain. This mixture will thicken in the oven.
  4. Combine the ingredients: Add the cubed cooked chicken breast and the sautéed vegetables to the casserole dish. Pour the liquid sauce mixture evenly over the top.
  5. Bake for 55 minutes, or until the casserole is golden brown, the sauce is thick and bubbling, and the chicken is heated through to an internal temperature of 165°F (74°C).
  6. Remove from the oven and let rest for 5-10 minutes before serving. This allows the sauce to set fully.