Cheesy Chicken Broccoli and Cauliflower Casserole

Hooray for casserole Wednesday. Love, love, love this dish. This was so tasty, my husband and I both went back for seconds and I plan on having this again for lunch tomorrow. So easy and such a great recipe to break up the week. Serve with a green salad and voila! This recipe is a keeper.

Ingredients:

• 2 1/2 cups cooked chicken breasts, cubed or shredded {I cut up a pre-cooked rotisserie chicken from the market}
• 2 1/2 cups sharp cheddar, shredded
• 1 {16 oz} bag frozen mix of broccoli and cauliflower
• 1 can chicken broth
• 3/4 cup heavy whipping cream
• 1/2 cup flour
• 1/4 cup butter {1 stick}
• 1/2 tsp kosher salt
• 1/4 tsp pepper
• 1 {9 inch} unbaked pie crust, {found in the refrigerated section of your grocery store}
  

1. Grease a 2 quart or 11 x 7 inch baking dish.
   
2. In a large pot over medium-high heat, melt butter. Stir in flour and whisk until smooth. Add the broth and whipping cream and whisk together. Add salt and pepper. Bring mixture to a boil, stirring until thickened {about 2 minutes}.
   
3. Add the chicken pieces, vegetables and cheese. Mix together and reduce heat to medium. Heat through, while stirring {about 7 to 10 minutes}.
   
4. Preheat oven to 425 degrees.
   
5. Transfer mixture to greased baking dish. Place pie crust over chicken mixture, seal edges and trim any excess dough. Cut four slits over top, to allow steam to escape.
   
6. Bake uncovered for 18 to 20 minutes, or until golden brown.

Enjoy!