Kids can help tear the bread to make the rustic croutons. Make it ahead and reheat it quickly when you get home.
Country Chicken Casserole
Preparation Time: 15 minutes
Cooking Time: 25 minutes
20 ml (4 tsp) olive oil, divided
3 cloves garlic, minced
1 leek (white and light green parts), chopped
250 ml (1 cup) each sliced carrots and parsnips
250 ml (1 cup) quartered mushrooms
6 ml (1 1/4 tsp) dried thyme leaves, divided
1 ml (1/4 tsp) each salt and pepper
45 ml (3 tbsp) all-purpose flour
250 ml (1 cup) 1 per cent milk
250 ml (1 cup) sodium-reduced chicken broth
10 ml (2 tsp) Dijon mustard
500 ml (2 cups) shredded cooked chicken or turkey
125 ml (1/2 cup) frozen peas
500 ml (2 cups) torn whole-wheat bread pieces
In a large saucepan, heat 10 ml (2 tsp) of the oil over medium heat. Saute garlic, leek, carrots, parsnips, mushrooms, 4 ml (3/4 tsp) of the thyme, salt and pepper for 6 minutes or until vegetables are tender-crisp.
Whisk flour into milk; gradually stir into saucepan along with broth and mustard. Cook, stirring, for 5 minutes or until bubbling and thickened. Remove from heat. Stir in chicken and peas. Spoon into a 2-l (8-cup) baking dish. (Make ahead: Let cool, cover and refrigerate for up to 8 hours. Reheat in microwave until hot and continue with recipe.)
In a bowl, toss bread with remaining oil and thyme until coated; sprinkle over chicken mixture. Bake in a 220 C (425 F) oven for 12 to 14 minutes or until bread is toasted and sauce is bubbling.
Makes 4 servings.
Nutrition information per serving: 345 calories; 9 g fat; 35 g carbohydrate; 5 g fibre; 29 g protein; 550 mg sodium.
Source: Foodland Ontario.