Chic & Creamy Cheesy Veggies (with Chicken & Potatoes)
This recipe can easily be made LOW CARB.
Prep & cook time: 30 mins. (4 servings)
Your local fresh shopping list:
♦ 3 Boneless Skinless Chicken Breasts – optional
♦ 1 1/2 T. (1/2 packet) Spitfire Gourmet Chic & Creamy
♦ 2 medium-large potatoes – optional
♦ 1/4 c. Dry Vermouth Wine (found at any liquor store)
♦ 1 cup Chicken Stock (or Broth)
♦ 1 c. Half & Half
♦ 4 oz. Cream Cheese
♦ 4 oz. grated Sharp Cheddar
♦ 24 oz. (about 4 cups) frozen Veggies (broccoli, cauliflower and/or carrots)
♦ Panko Bread Crumbs
1. Preheat oven to 375°. Peel and cut Potatoes into 1″ chunks, and cut Chicken Breasts into 2″ chunks. Spread all on a baking sheet, and bake for 12-15 minutes (until chicken reaches about 160°).
2. In a sauce pan on low heat, whisk 1 1/2 T. (1/2 packet) Spitfire Gourmet Chic & Creamy into Dry Vermouth wine, and then stir in Half & Half, 4 oz. Cream Cheese and 4 oz. Sharp Cheddar cheese until blended & warm.
2. Arrange the chicken and potatoes in the bottowm of a 9″ x 13″ baking dish. Layer 24 oz. Veggies on this, and pour cheese mixture over the top. Drizzle up to 1 cup Chicken Stock over this if you think more moisture will be needed while baking. If desired, top with 1 cup Panko Bread Crumbs.
3. Bake at 375° uncovered for 15-20 minutes (until veggies are colorful & al dente, NOT dark & mushy).
WINE: This recipe pairs great with a California Pinot Noir (red) or Chardonnay (white).
♦ Cooked Pasta works great as a substitute for the potatoes.