Loaded Chicken Potato Casserole

Loaded Chicken Potato Casserole

Loaded Chicken Potato Casserole
Ingredients
2 tablespoons olive oil
1 lb chicken breasts, diced
3 cups potatoes, peeled and cubed
1 medium onion, chopped
2 garlic cloves, minced
1 cup carrots, sliced
1 cup peas
1 cup broccoli florets
1 teaspoon dried thyme
1/2 teaspoon salt
1/2 teaspoon black pepper
1/4 cup all-purpose flour
2 cups chicken broth
1 cup milk
1/2 cup grated cheddar cheese
Directions
1. Preheat the oven to 400°F (200°C).
2. Heat the olive oil in a large skillet over medium heat. Add the diced chicken and cook until browned and cooked through. Remove chicken and set aside.
3. In the same skillet, add the onion, garlic, and potatoes. Sauté until the onions are translucent and potatoes start to soften.
4. Stir in the carrots, peas, and broccoli. Cook for about 5 more minutes.
5. Sprinkle the vegetables with flour, thyme, salt, and pepper. Stir until the vegetables are coated with the flour.
6. Gradually add the chicken broth and milk, stirring continuously until the sauce thickens.
7. Return the chicken to the skillet. Stir to combine everything evenly.
8. Transfer the mixture to a greased baking dish and sprinkle with grated cheddar cheese.
9. Bake in the preheated oven for 20 minutes, or until the top is golden and bubbly.


Strawberry Dessert Low Sugar

Ingredients
Sugar Free Strawberry Jello (or any flavor gelatin)
Sugar Free Cool Whip (one 8 ounce container)
1 (8 ounce) Package of Cream Cheese
1/2 Cup of Water

Instructions
1. Add your cream cheese and whipped topping to a large mixing bowl and mix until smooth. I find that it mixes better if the cream cheese is room temp.
2. Boil 1/2 cup of water. Slowly sprinkle in gelatin and mix until dissolved. Cool gelatin mixture to room temperature.
3. Add gelatin mixture to cream cheese and whipped topping mixture. Cream together until smooth.
4. Refrigerate and serve after it is set