Cheesy Chicken and Veggie Bake

This might be one of my MOST-FAVORITE one pan bakes ever. And I mean ever. Evereverever.

Because I mean, that cheese.

Look at that cheese. You’d never guess what kind of cheese it is! How about, HAVARTI.

Didn’t see that coming, did you? That’s how I do. All the surprises.

First of all, this recipe takes like, 10 minutes to pull together. You dice chicken, you cut up a bell, you hack into a pepper, and you rip up some broccoli. And it feels really good.

The PIZAZZ (<–why) comes from this tasty little concoction you just whipped together, with dried Italian seasoning, olive oil, garlic and onion powder, and a pinch of salt and pepper. It’s this magical combo that takes plain ol’ chicken and veggies and makes it ORBITALLY RIDIC.

I’m getting a giant squiggly line under both of those words, but I’m so giddy about this I don’t even care.

You’ll toss the diced chicken in the Italian sauce mix thingy.

And we won’t discuss how many food blog rules I’m breaking right now showing you raw chicken. That’s how I do. All the rule breaking. All the surprises and the rule breaking.

Theeen nestle the chicken and veggieroos in a casserole dish and try and get a little bit of that Italian sauce mix thingy on the veggies! Just a little smooch here and there. No bigs.

Finally, sprinkle the grated Havarti over the whole dish and bake it, ohhhh – 30 to 40 minutes. (I accidentally typed 230 minutes. Bake it for 230 minutes. That’s how I do. All the mistakes. All the surprises and the rule breaking and the mistakes.)

GUUUUUUH. ^^^

It’s so simple but GIANT in flavor. That Havarti, man, with its buttery yet acidic tones just MAKES this meal surprisingly scrumptious. Especially all kissy kissy with that Italian sauce mix thingy. I’m like, salivating just remembering the memories. Which is redundant. Never mind.

It’s kid-friendly, it’s weeknight-friendly, it’s waistline-friendly, and it’s tongue-party-town-friendly.

I mentioned that cheese, right? I mean…

Havarti! Who knew?

Cheesy Chicken and Veggie Bake

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Ingredients

• 1 pound chicken breast, cut into bite-sized chunks
• 1 red bell pepper, cut into bite-sized chunks
• 1 red onion, cut into semi-thick chunks
• 1 large head of broccoli, cut into florets
• 2 Tbs. Italian seasoning
• 3 Tbs. extra-virgin olive oil
• 1 tsp garlic powder
• 1 tsp onion powder
• 1 tsp coarse salt
• Pinch of black pepper
• 1 (6 oz) block of Emmi Roth original Havarti cheese
• Parsley for garnish

Instructions

1. Preheat the oven to 350.
2. In a small bowl, combine the Italian seasoning, oil, garlic powder, onion powder, salt and pepper. Stir until incorporated.
3. In a large bowl, toss the diced chicken with the Italian sauce.
4. In a casserole dish (8x11 works!), arrange the chicken and veggies. Using your fingers, nestle everything together, to where the sauce rubs off on some of the veggies. Sprinkle the cheese over the chicken and veggies, and bake for 30 - 40 minutes, until the chicken is cooked through, the veggies are tender and the cheese is browned and bubbly. Garnish with parsley and get that IN YOUR MOUTH ALREADY.
5. Serves 4-6.

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https://bevcooks.com/2017/09/cheesy-chicken-veggie-bake/

(This post is definitely in partnership with Roth Cheeses. But all cheese inhalings and ramblings are totally my own. We coo?)