Party Casserole

Name: Party Casserole
Ingredients: 6 boneless skinless chicken breast halves (4 ounces each); 1 cup water; 2 cups sliced zucchini , cut 1/4 inch slices; 1 package (14 ounces) frozen baby carrots or 3 cups fresh baby carrots; 5 tablespoons butter, divided; 2 tablespoons all-purpose flour; 1-1/2 cups half-and-half cream or milk; 2 teaspoons chicken bouillon granules; 1/2 teaspoon prepared mustard; 1/2 teaspoon dill weed, divided; 1/8 teaspoon pepper; Dash nutmeg; 1 can (14-1/2 ounces) small whole onions, drained; 1-1/2 cups soft bread crumbs; 3/4 cup shredded cheddar cheese; 1/2 cup coarsely chopped walnuts

16 ingredients

4 steps

Ingredients

6 boneless skinless chicken breast halves (4 ounces each)
1 cup water
2 cups sliced zucchini , cut 1/4 inch slices
1 package (14 ounces) frozen baby carrots or 3 cups fresh baby carrots
5 tablespoons butter, divided
2 tablespoons all-purpose flour
1-1/2 cups half-and-half cream or milk
2 teaspoons chicken bouillon granules
1/2 teaspoon prepared mustard
1/2 teaspoon dill weed, divided
1/8 teaspoon pepper
Dash nutmeg
1 can (14-1/2 ounces) small whole onions, drained
1-1/2 cups soft bread crumbs
3/4 cup shredded cheddar cheese
1/2 cup coarsely chopped walnuts

Directions

1

In a large skillet, bring chicken and water to a boil. Reduce heat and simmer, uncovered, for 3 minutes on each side (chicken will not be completely cooked). Remove chicken from cooking liquid and place down the center of an ungreased 13-in. x 9-in. baking dish; set aside.
2

Cook zucchini and carrots in cooking liquid for 5 minutes or until zucchini just begins to soften; drain and set aside. In a large saucepan, melt 2 tablespoons butter; stir in flour and cook for 1 minute. Stir in cream until smooth. Add bouillon, mustard, 1/4 teaspoon dill, pepper and nutmeg. Bring to a boil; cook and stir for 2 minutes or until thickened. Remove from heat.
3

Spoon 1/2 cup sauce over chicken. Add the zucchini, carrots and onions to remaining sauce. Spoon along sides of baking dish. Melt remaining butter; toss with bread crumbs, cheese, walnuts and remaining dill.
4

Spoon over chicken and vegetables. Bake, uncovered, at 375° for 30-35 minutes or until topping is browned and sauce is bubbly.