Ingredients:

  • 1.5 lbs chicken breast, cut into 1-inch cubes
  • 1 cup diced carrots
  • 1 cup diced celery
  • 1 small yellow onion, diced
  • 1.5 cups frozen peas
  • 2 cups broccoli florets
  • 3 cloves garlic, minced
  • 1 tsp dried thyme
  • 1 tsp dried rosemary
  • 2 cups low-sodium chicken bone broth
  • 0.25 cup all-purpose flour
  • 0.5 cup skim milk
  • 1 cup panko breadcrumbs
  • 2 tbsp grass-fed butter, melted
  • 0.5 cup sharp white cheddar, shredded

Instructions:

  1. Preheat your oven to 375°F (190°C). Brown the 1.5 lbs chicken breast cubes in a lightly oiled pan until golden on the edges. Remove the chicken and set aside; it will finish cooking in the oven.
  2. In the same pan, add the 1 cup carrots, 1 cup celery, and onion to the pan, cooking until the onion is translucent.
  3. Sprinkle the 0.25 cup flour over the veggies and stir for 2 minutes until the flour smells toasted.
  4. Slowly pour in the 2 cups bone broth and 0.5 cup skim milk, whisking constantly until the sauce bubbles and thickens.
  5. Remove from heat and stir in the 2 cups broccoli and 1.5 cups frozen peas.
  6. Pour everything into a 9x13 inch baking dish.
  7. In a small bowl, mix the 1 cup panko, 2 tbsp melted butter, and 0.5 cup shredded cheddar.
  8. Bake for 35 minutes until the top is deeply bronzed and the sauce is frantically bubbling.