Preheat oven to 375°F (190°C). Spray a small baking dish (just large enough to hold all the vegetables) with cooking spray or coat with butter.
Bring 2 saucepans half full of water to a boil over high heat. Add chopped chicken to one pan and add the broccoli and cauliflower to the other and cook both until tender.
Drain and rinse the veg under cold water; drain again. Drain and shred the chicken into small enough pieces then pour the vegetables and chicken into the prepared baking dish.
Return the saucepan to medium heat and melt the butter. Whisk in the flour, let bubble for a minute or two, then slowly whisk in the milk. Let simmer for another minute, then sprinkle in the cheese, stirring until melted. If the sauce is too thick, add a tiny bit more milk. Pour the cheese sauce over the vegetables. Stir to combine.
Bake until browned and bubbling, about 15 minutes. Let cool before serving or storing.
View line-by-line Nutrition Insights™: Discover which ingredients contribute the calories/sodium/etc.
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Serving Size: 1 (27g) | ||
Recipe Makes: 4 Servings | ||
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Calories: 70 | ||
Calories from Fat: 44 (63%) | ||
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Amt Per Serving | % DV | |
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Total Fat 4.9g | 7 % | |
Saturated Fat 2.4g | 12 % | |
Monounsaturated Fat 1.6g | ||
Polyunsanturated Fat 0.5g | ||
Cholesterol 21.6mg | 7 % | |
Sodium 38.9mg | 1 % | |
Potassium 51.1mg | 1 % | |
Total Carbohydrate 1.5g | 0 % | |
Dietary Fiber 0.1g | 0 % | |
Sugars, other 1.4g | ||
Protein 4.8g | 7 % | |
Powered by: USDA Nutrition Database Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition. |
Calories per serving: 70
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