Buffalo Chicken and Broccoli Casserole

Ingredients

• Vegetable Broth

  From bouillons. Low sodium

  2 cup or 480g

• Cashews

  Unsalted - Kroger

  1 cup or 112g

• Potato

  Flesh and skin, raw

  1 potato, large or 369g

• Carrots

  Raw

  1 medium or 61g

• Onions

  Sweet, raw

  1 onion or 331g

• Pepper or hot sauce

  Ready-to-serve

  6 tbsp or 86g

• Dill

  Fresh

  1 tsp or 0.2g

• Olive oil

  Salad or cooking

  2 tbsp or 27g

• Broccoli

  Flower clusters, raw

  6 cup flowerets or 426g

• Celery

  Raw

  2 stalks, large (11 inches long) or 128g

• Chicken

  Chunk, in Water - Kroger

  2 cup or 568g

• Blue cheese

  80g

• Scallions

  Spring onions or scallions (includes tops and bulb), raw

  5 medium or 75g

Directions

1. Preparation 1. Preheat oven to 375°F. Mist a 3- to 4-quart casserole dish with cooking spray. Set aside. 2. In a medium saucepan, combine broth, cashews, potato, carrot and one-half of onion. Bring to a boil. Reduce heat and simmer until vegetables are tender, about 20 minutes. Place cashew mixture in a blender. Add hot sauce and dill; blend until smooth. Set aside. 3. Meanwhile, in a large skillet on medium, heat oil. Add remaining one-half of onion and cook, stirring, until softened, about 3 minutes. Add broccoli and celery and cook, stirring, until broccoli is bright green and tender-crisp, about 5 minutes. Transfer to a large mixing bowl. 4. Add chicken and hot sauce mixture to bowl and stir to combine. Scrape into prepared casserole dish and bake until sauce is bubbling and top starts to brown, about 35 minutes. 5. Remove from oven and sprinkle with blue cheese. Garnish with green onions.

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