• Prep Time: 45 minutes
  • Cooking Time: 40 minutes
  • Makes 6 servings
  • Freezing Not Recommended


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  • Vegetables and Chicken
  • 1 tsp butter
  • 1 onion, chopped
  • 1 clove garlic, chopped
  • 2 tbsp fresh thyme, chopped
  • 1/2 lb mushrooms, sliced
  • 1 red pepper, chopped
  • 3 cups broccoli, cut in 1” (2.5 cm) pieces
  • 400 g green beans, halved
  • 200 g cooked chicken breast, diced
  • White Sauce:
  • 1 tbsp butter
  • 1 clove garlic, minced
  • 1 tbsp Robin Hood® Original All Purpose Flour
  • 1/4 tsp nutmeg, optional
  • 1 can Carnation® Evaporated Milk, 2% or any type
  • 1/2 cup shredded mozzarella cheese

Serving Size: 6 servings


Serving Size: 6 servings

  • Preheat oven to 400°F (205°C).
  • Vegetables and Chicken:
  • Melt butter in large oven proof skillet with lid over medium high heat. Add onions, garlic and thyme and cook until wilted and fragrant, about 2 minutes. Add mushrooms, cooking and stirring until mushrooms release liquid. Add red pepper and broccoli. Stir fry 1-2 minutes. Cover and cook over medium low heat until broccoli is tender crisp (the liquid from mushrooms will create steam, or add 1-2 tbsp (15-30 mL) additional water if necessary). Add green beans, stir, and cover. Cook 2-3 minutes or until green beans are tender crisp. Stir in chicken and cook until chicken is warm. Drain any remaining liquid from pot. Reserve.
  • White Sauce:
  • Melt butter in small saucepan over medium heat. Add garlic and flour and cook over medium heat about 1 minute. Stir in evaporated milk and nutmeg if using. Bring to a boil over medium heat, whisking constantly. Reduce heat to medium and cook an additional 1-2 minutes, or until thickened. Mix in cheese. Add to vegetable and chicken mixture and stir to coat. Top with additional cheese if desired. Bake in preheated oven until warm and bubbling, about 10 minutes. Serve.


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