Thursday, August 7, 2014


1/2 cup Renée's® Caesar Dressing
1 tbsp vegetable oil
1 Onion, chopped
2 cloves Garlic, chopped
1/2 bag of mini carrots, diced
3 Boneless, skinless chicken pieces, chopped
1/2 tsp Each salt and pepper
2 tbsp All-purpose flour
1 cup Milk
2 cups cauliflower and broccoli florets
1 cup Chopped roasted red pepper
1/2 cup frozen Peas
1 tbsp Finely grated lemon zest
1 1/2 cups Fresh breadcrumbs
3/4 cup Grated Parmesan cheese
2 tbsp Finely chopped green onion
2 tbsp Butter, melted



Preheat the oven to 400°F.

Heat the oil in a large, nonstick skillet set over medium heat. 
Add the onion and garlic and carrots; cook for 3 minutes or until softened. 
Add the chicken, salt and pepper. 
Cook for 5 to 7 minutes or until browned.

Pour the milk into the used frying pan scraping the sides and bottom.
Add flour gently then add caesar dressing and stir until well combined.
Turn off heat stirring often. Allow to simmer to thicken.
Stir in the red pepper, peas and lemon zest.

Ensure the cauliflower and broccoli are bite sized pieces
**the veggies turn out al dente so if you like softer veggies use frozen or par boiled**
and throw into an extra large bowl.
Pour chicken mixture over veggies.
Stir well and transfer to a 9x13-inch casserole dish.

Toss the breadcrumbs with the Parmesan, 
green onion and butter until well coated. 
Sprinkle over the casserole.

Bake for 30 minutes or until the top is golden and the filling is bubbling. 
Let stand for 5 minutes before serving.

Serve with egg noodles and crusty bread.

"Bon Appetit!"