1 onion, chopped
1 tablespoon olive oil
1 (16 ounce) jar alfredo sauce
2 cups chopped cooked chicken
1 (16 ounce) package frozen broccoli, carrots, and cauliflower
1 cup shredded sharp Cheddar cheese
1 cup flour
1/4 teaspoon baking powder
1/4 cup butter, softened
1/2 cup shredded sharp Cheddar cheese
1 egg
1 tablespoon cajun spice
1/2 habanero/scotch bonnet,minced finely(or your favorite chili)
In heavy saucepan, cook onion in olive oil over medium heat until tender.add the cajun spice and habanero.
Remove from heat and add alfredo sauce, chicken, 1 cup cheese, and the frozen vegetables; stir gently.
Place in 2 quart casserole. Cover and refrigerate 8-24 hours.
When ready to eat, preheat oven to 375 degrees F.
Place casserole, covered, in oven and bake for 25-30 minutes until warm.
Meanwhile, in small bowl combine flour, baking powder, 1/4 cup butter, 1/2 cup cheese and egg and mix with a fork until crumbly.
Uncover casserole and crumble this topping evenly over the top. Bake for 20-30 minutes longer, until filling bubbles and the topping is golden brown and crisp.
1 tablespoon olive oil
1 (16 ounce) jar alfredo sauce
2 cups chopped cooked chicken
1 (16 ounce) package frozen broccoli, carrots, and cauliflower
1 cup shredded sharp Cheddar cheese
1 cup flour
1/4 teaspoon baking powder
1/4 cup butter, softened
1/2 cup shredded sharp Cheddar cheese
1 egg
1 tablespoon cajun spice
1/2 habanero/scotch bonnet,minced finely(or your favorite chili)
In heavy saucepan, cook onion in olive oil over medium heat until tender.add the cajun spice and habanero.
Remove from heat and add alfredo sauce, chicken, 1 cup cheese, and the frozen vegetables; stir gently.
Place in 2 quart casserole. Cover and refrigerate 8-24 hours.
When ready to eat, preheat oven to 375 degrees F.
Place casserole, covered, in oven and bake for 25-30 minutes until warm.
Meanwhile, in small bowl combine flour, baking powder, 1/4 cup butter, 1/2 cup cheese and egg and mix with a fork until crumbly.
Uncover casserole and crumble this topping evenly over the top. Bake for 20-30 minutes longer, until filling bubbles and the topping is golden brown and crisp.