Cheesy Chicken and Veggie Bake

4 to 6 servings
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Cook Time
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A Cheesy Chicken and Veggie Bake is always a good weeknight meal — especially when creamy Roth Havarti is involved!

By: Bev Cooks


  • For the Sauce:
  • 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
  • For the Bake:
  • 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
  • 1 large broccoli head, cut into florets
  • 1 (6-oz) block Roth Creamy Havarti cheese
  • Fresh parsley, for garnish


  1. Heat oven to 350 degrees F.
  2. For the sauce, combine Italian seasoning, oil, garlic powder, onion powder, salt and pepper in small bowl. Stir until incorporated. Mix well.
  3. Place chicken in a large bowl, and pour Italian sauce over. Toss everything together.
  4. Transfer chicken and veggies to a 8- x 11-inch casserole dish. With your hands, nestle everything close together, so the sauce rubs off on some of the veggies. Sprinkle cheese over the casserole, and bake 30 to 40 minutes or until chicken is cooked through (internal temperature should reach 165 degrees F).
  5. Remove from the oven, and garnish with parsley. Serve immediately.