Vegetable, Chicken and Cheddar Casserole | What you eat

Ingredients

• 4 cups (1 L) cauliflower coarsely chopped
• 2 1/2 cups (625 mL) potatoes peeled and diced
• 2 tbsp (30 mL) butter
• 3 tbsp (45 mL) fresh chives chopped
• 1 tsp (5 mL) paprika
• 1 1/2 lb (675 g) chicken breasts cut into cubes
• 1 onion chopped
• 2 minced garlic cloves
• 2 stalks of celery thinly sliced
• 2 carrots peeled and thinly sliced
• 2 cups (500 mL) acorn or butternut squash peeled and diced
• 1 1/2 cups (375 mL) wax beans cut into 1-inch (2.5 cm) pieces
• 1 cup (250 mL) snow peas trimmed and halved
• 2 cups (500 mL) béchamel sauce homemade or store-bought
• 2 cups (500 mL) Canadian Sharp Cheddar grated and divided