Healthy Living Magazine


Start the year off right with an easy, tasty and good-for-you creamy, comforting casserole. Kids can help tear the bread to make the rustic croutons.

Preparation Time: 15 minutes | Cooking Time: 25 minutes | Serves: 4

4 tsp (20 mL) olive oil
3 cloves garlic, minced
1 Ontario Leek (white and light green parts), chopped
1 cup (250 mL) each sliced Ontario Carrots and Parsnips
1 cup (250 mL) quartered Ontario Mushrooms
1¼ tsp (6 mL) dried thyme leaves
¼ tsp (1 mL) each salt and pepper
3 tbsp (45 mL) all-purpose flour
1 cup (250 mL) 1% milk
1 cup (250 mL) sodium-reduced chicken broth
2 tsp (10 mL) Dijon mustard
2 cups (500 mL) shredded cooked Ontario Chicken or Turkey
½ cup (125 mL) frozen peas
2 cups (500 mL) torn whole wheat bread pieces

Preparation: In large saucepan, heat 2 tsp (10 mL) of the oil over medium heat. Sauté garlic, leeks, carrots, parsnips, mushrooms, ¾ tsp (4 mL) of the thyme, salt and pepper for 6 minutes or until vegetables are tender-crisp. Whisk flour into milk; gradually stir into saucepan along with broth and mustard. Cook, stirring, for 5 minutes or until bubbling and thickened. Remove from heat. Stir in chicken and peas. Spoon into 8-cup (2 L) baking dish. (Make ahead: Cool, cover and refrigerate for up to 8 hours. Reheat in microwave until hot and continue with recipe.)

In bowl, toss bread with remaining oil and thyme until coated; sprinkle over chicken mixture. Bake in 425°F (220°C) oven for 12 to 14 minutes or until bread is toasted and sauce is bubbling.

Photo and recipe courtesy of Foodland Ontario. For more info visit

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