My son’s wife whipped up this dish the other night and I just had to grab the recipe from her!

INGREDIENTS:

olive oil, 2 tablespoons
1 kg sliced chicken breast, 3 cups mashed and mashed potatoes, 1 large onion, 2 cloves chopped garlic, 1 cup chopped carrots, 1 cup chopped asparagus and 1 cup peas
100 100 grams broccoli florets
dried broccoli, 1 tablespoon
1/4 teaspoon salt
1/2 teaspoon black pepper
1/4 cup white flour
chicken bones, 2 cups
one cup of milk
Amount of cheddar cheese needed 1/2 It is a glass of water.

INSTRUCTIONS:

Place the oven on high heat (200°C, 400°F).
Heat the olive oil in a skillet overheat. Add chicken broth and heat until brown and cooked through. Cut the chicken into pieces and set aside.
Add the potatoes, garlic and onions to the same pan. Continue cooking until the potatoes are tender and the onion is translucent.
Add broccoli, peas, carrots, and asparagus; encouraging connection. Add another 5 minutes to cook.
Mix the vegetables with parsley, salt, thyme and flour. Mix the meat mixture with the flour and let it sit until it is well dispersed.
While whisking constantly, slowly add the chicken broth and milk and let the sauce thicken.
Return the chicken to the pan. Combine all the spices and mix.
Pour the mixture into the greased baking dish and sprinkle cheddar cheese on it.
Place in the prepared oven and bake for 20 minutes or until the top is puffed and darkened.
Let it cool slightly before serving.
Variations and Ideas
You can make this low-fat recipe with low-fat milk and whole wheat flour instead of all-purpose flour. You can also add peppers and zucchini or any other spring vegetables you have on hand. For those who want a crunchier topping, combine breadcrumbs with Parmesan cheese and sprinkle over the dish before baking.