Cheesy Chicken and Vegetable Casserole
3 boneless, skinless chicken breasts, butterflied or cut in half through the side
16oz bag frozen mixed veggies, thawed
2 Tbs butter, melted
1 sleeve Ritz Crackers (I used whole wheat crackers)
For the sauce:
1/4 cup butter
1/4 cup flour
1 1/2 cups milk
2 cups shredded cheddar cheese
1 tsp salt
Preheat oven to 350 degrees. Pour bag of thawed veggies into a 9X13 baking dish.
Layer the three butterflied chicken breasts over the veggies. Pour the 2 Tbs of melted butter over the breasts and season with salt and pepper.
Next, make the cheese sauce. Melt 1/4 cup of butter in a sauce pan on medium high heat. Add the 1/4 cup of flour and whisk together until the flour is dissolved. Add the 1 1/2 cups of milk and whisk together until bubbly and thick. Add the 1 tsp of salt and your cheese. Stir until cheese is melted. (This is also how you make homemade Mac-n-Cheese, by the way).
Pour the entire sauce pan of cheese sauce over the chicken breasts.
Top with crushed Ritz Crackers.
Bake at 350 degrees for 45 minutes, until chicken is no longer pink.