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Cheesy Chicken and Veggie Bake

Yield
4-6 servings
Active Time
Cook Time
Total Time
By: Bev Cooks

Get this creamy pasta bake in the oven in just 10 minutes!  

Ingredients

  • 2 tablespoons Italian seasoning
  • 3 tablespoons extra virgin olive oil
  • 1 teaspoon garlic powder
  • 1 teaspoon onion powder
  • 1 teaspoon coarse salt
  • Pinch of black pepper
  • 1 pound boneless, skinless raw chicken breasts, cut in bite-size chunks
  • 1 red pepper, cut in bite-sized chunks
  • 1 red onion, cut in semi-thick chunks
  • Florets from 1 large broccoli head
  • 1 6-ounce block package of Roth® Original Havarti Cheese, shredded
  • Parsley for garnish

Method

  1. Heat oven to 350°F.
  2. For sauce, combine the Italian seasoning, oil, garlic powder, onion powder, salt and pepper in small bowl. Stir until incorporated. Mix well.
  3. Place chicken in large bowl; pour Italian sauce mixture over and toss. Toss the diced chicken with the Italian sauce.
  4. Arrange chicken and veggies in 8×11 inch casserole dish. Using your fingers, nestle  ingredients closely, so sauce rubs off on some of the veggies. Sprinkle cheese over casserole; bake 30 – 40 minutes, until chicken is cooked through, the veggies are tender and the cheese is browned and bubbly.
  5. Garnish with parsley. Serve immediately.