Chicken and Vegetable Casserole

Instructions

1. 1

   Preheat the oven to 375°F (190°C).

2. 2

   In a large skillet, heat olive oil over medium-high heat. Add the chicken pieces and cook until browned on all sides. Remove the chicken from the skillet and set aside.

3. 3

   In the same skillet, add a bit more olive oil if needed. Sauté the onions, garlic, carrots, and green beans until slightly softened.

4. 4

   Sprinkle flour over the vegetables and stir to combine.

5. 5

   Gradually pour in the chicken broth and almond milk, stirring constantly to prevent lumps from forming. Cook until the sauce thickens.

6. 6

   Season the sauce with dried thyme, dried rosemary, salt, and pepper.

7. 7

   Add the cooked chicken back into the skillet and mix everything together.

8. 8

   Transfer the mixture to a baking dish coated with cooking spray.

9. 9

   Cover the casserole with foil and bake in the preheated oven for about 25-30 minutes.

10. 10

    Remove the foil and bake for an additional 10-15 minutes, or until the chicken is cooked through and the vegetables are tender.