milk
Crispy Baked Chicken and Veggie Casserole
Ingredients:
- 4 boneless, skinless chicken breasts, cut into cubes
- 2 cups of broccoli florets
- 1/2 cup of diced onion
- 1/2 cup of green beans
- 1/2 cup of diced carrots
- 1/2 cup of diced bell peppers
- 2 eggs
- 1/2 cup of all-purpose flour
- 1/2 cup of milk
- 1/2 cup of breadcrumbs
- 2 tablespoons of olive oil
- Salt and pepper to taste
Instructions:
1. Preheat oven to 375°F.
2. In a medium bowl, whisk together eggs, flour, and milk.
3. Place chicken cubes in the egg mixture and coat evenly.
4. In a separate bowl, combine breadcrumbs, salt, and pepper.
5. Dip the chicken cubes in the breadcrumb mixture and coat evenly.
6. Place the chicken cubes on a greased baking sheet and bake for 20 minutes.
7. Meanwhile, heat olive oil in a large skillet over medium heat.
8. Add onions, carrots, bell peppers, and green beans. Cook for 5 minutes.
9. Add broccoli and cook for an additional 5 minutes.
10. Remove chicken from the oven and transfer to a 9x13 inch baking dish.
11. Top with the cooked vegetables and spread evenly.
12. Bake for an additional 20 minutes or until chicken is cooked through.
13. Serve hot and enjoy!