Our friend Paula is usually an open book. She’ll pretty much tell you anything… she’s not ashamed! But the one thing she’s kept close to her chest for years and years is Paula’s Secret Chicken Casserole. We’re not quite sure the story behind why she held so tightly to this one, but we do know that the yummy, savory chicken and veggie combo is one of our favorites. And now that we finally know how she makes it, we’re thrilled that all it takes is a little bit of time and the work of your delightful slow cooker. We’re so glad our lovely friend finally let us in on Paula’s Secret Chicken Casserole! It was worth the wait!
Ingredients
- 2 pounds chicken breasts, boneless and skinless, cut into 1-inch pieces
- 1 small head cauliflower, chopped (about 4 cups)
- 1 small head fresh broccoli, chopped (about 4 cups)
- 1/2 pound mushrooms, chopped
- 1 large onion, chopped
- 2 medium carrots, finely chopped
- 1 cup reduced-sodium chicken broth
- 4 ounces cream cheese, softened
- 2 tablespoons olive oil
- 2 teaspoons dried sage leaves
- 1 teaspoon salt
- 1/2 teaspoon pepper
- 1 cup cheddar cheese, shredded
- brown rice, to taste, cooked and warm, for serving
- green onions, optional, to taste, sliced, for garnish
Directions
Step 1 –In a 6-quart slow cooker, add the chicken pieces, the cauliflower, the broccoli, the mushrooms, the onion, and the carrots.
Step 2 –In a small bowl, whisk the chicken broth, the cream cheese, the oil, the sage, the salt, and the pepper together.
Step 3 –Pour the broth mixture over the chicken mixture.
Step 4 –Sprinkle the broth-chicken mixture with the shredded cheese.
Step 5 –Cover the slow cooker and cook on low heat until the chicken pieces reach an internal temperature of 165 degrees F and the veggies are tender, about 4-5 hours.
Step 6 –Serve the casserole over the warm rice and garnish with the green onions.
