I am not ready to say that I’m ready for fall.
Did you follow that?
I guess that means that I am officially the only blogger who is frantically trying to grasp the last remaning weeks of summer. It just flew by and I’m not ready to see it go.
So, no – I haven’t had a Pumpkin Spice Latte. (Mocha Frapp, please.) I haven’t bought any mums. (I’m still trying to keep my geraniums and impatiens alive.) I haven’t even considered getting out the fall decorations. (Okay, that’s just laziness.)
But, because one of my monthly goals is to be better about planning healthy and hearty meals for my family, I’m ready for casserole season. Is there even a casserole season? I make them all year, but especially love them in the fall.
I find casseroles to be a great way to easily get something substantial on the table for dinner. I recently made this recipe from Country Crock and it was a good ‘un – perfect for a weeknight. I especially liked it as a way to use up randome extra veggies in my fridge.
Cheddar veggie and chicken casserole
Adapted from Country Crock
- 1 1/2 cup milk
- 1/4 cup all-purpose flour
- 3 tbsp. Country Crock spread, divided
- 2 cups sliced chicken breast
- 4 cups vegetables (I used broccoli florets, carrots and green beans)
- 2 /14 cups shredded cheddar cheese
- 1 tbsp. onion powder
- 1/4 cup panko bread crumbs
- Preheat oven to 425 degrees.
- Melt 2 tbsp. Country Crock spread in large skillet and saute veggies until crisp tender.
- Whisk milk and flower in large bowl.
- Add chicken, vegetables, 2 cups cheese and onion powder. Mix.
- Pour into baking dish and cover with panko bread crumbs, remaining spread (1 tbsp.) and cheese (1/4 cup).
- Sprinkle over top of casserole.
- Bake for 30 or 35 minutes or until crumbs are golden and mixture is bubbling around the edges.
I served it with roasted potatoes – I just quartered them, added a tablespoon of Country Crock and a bunch of random spices. They baked in the same amount of time as the casserole. Boom. Full dinner.
While this recipe isn’t health food, it is packed with veggies. Plus, Country Crock has no cholestorel, 0g trans fat per serving and 30 percent fewer calories per serving than butter.
So, while I’m not wishing away summer just yet, I am ready to add some delicious casseroles to the dinner rotation.
What’s your favorite casserole?
I was selected for this opportunity as a member of Clever Girls Collective and the content and opinions expressed here are all my own.