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Ingredients
0 servings
4 cupschicken
shredded
3 tablespoonunsalted butter
3 cupsfrozen mixed vegetables
1 cupyellow onions
finely chopped
3garlic cloves
1 teaspoondried mixed herbs
sub for Italian seasoning or Herb de provence
3 tablespoonall-purpose flour
also known as plain flour
1bay leaf
1thyme sprig
remove from stalk
½ teaspoonred pepper flakes
⅓ cuphalf and a half substitute
with semi-skimmed milk or dairy-free milk of choice
2 ½ cupschicken broth
or as needed
salt
to taste
pepper
to taste
Instructions
Step 1
Start by melting the butter in a skillet over medium heat, add chopped onions and garlic and sauté until soft and fragrant.
Step 2
Add frozen veggies, fresh thyme and dried mixed herbs to the sauteed aromatic, stir to combine and cook for about 3 to 5 minutes. The frozen veg might solidify the sauteed aromatic, don’t fret, simply stir to combine and the heat will thaw out the veggies.
Step 3
Sprinkle flour on the veggies and stir to combine. Add chicken broth, stir to combine, the sauce will begin to thicken as it cooks. Add salt and pepper to taste, red pepper flakes, shredded chicken, bay leave, and stir to combine. Lastly, add the half and half then give a good stir to combine.
Step 4
Reduce the heat and simmer on medium-low heat for another 8 to 10 minutes. check and adjust seasoning to taste. If the sauce is getting too thick at this point, add water or broth to lighten it. Take it off the heat and serve immediately. Enjoy
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