Chicken and Vegetable Scallop

• 2 cups cubed cooked chicken (about 4 breasts)
• 1 10 ounce package frozen corn, thawed
• 1 10 ounce package frozen peas, thawed
• 2 tablespoons butter
• 1/4 cup chopped onion
• 3 tablespoons flour
• 1/2 teaspoon salt
• 1/2 teaspoon freshly ground pepper
• 1 cup chicken broth
• 1/2 cup milk
• 2 eggs, beaten
• 1 cup chunky seasoned bread crumbs
• 1 cup grated Cheddar cheese

Preheat oven to 350 degrees F.

Boil chicken until no longer pink inside. Cut into 1 inch cubes.

Combine chicken, corn, and peas in a 13x9x2-inch greased baking dish.

In a small saucepan, melt butter over medium heat. Add onion and cook until soft, about 3 minutes. Blend in flour, salt, and pepper. Cook 1 to 2 minutes without browning. Gradually whisk in chicken broth and milk. Bring to a boil and cook, stirring constantly, until thick and smooth.

Remove from heat and stir in eggs. Pour sauce over chicken mixture.

Combine bread crumbs and cheese in a small bowl and sprinkle on top of casserole. Cover with foil. Bake for 20 minutes. Uncover and bake 10 minutes, until lightly browned on top.

• source: 365 Ways to Cook Chicken, #331
• keywords: poultry
• ratings: Liz-?, Tom-8, Kyle-8, Skylar-7
• time: 75 minutes