My Kids likes eating vegetables especially broccoli and cauliflower and I am so happy about it. Here’s a delicious and creamy casserole with lots of vegetables that is a nice idea for both lunch and dinner. Another simple dish with a lot of vegetables and with delicious creamy sauce that surely your children will love to eat 🙂


500 g chicken breasts
200 g fusilli pasta
250 g broccoli
250 g cauliflower
2 tablespoon butter
olive oil
1 large onion, sliced
2 garlic cloves, minced
salt and pepper
1 cup cheddar cheese, shredded
1 tablespoon potato flour
1 cup milk
½ teaspoon mustard
¼ teaspoon sweet chili pepper


Preheat oven to 200ºC. Grease with butter each side and bottom of a baking dish and set aside. Cut the broccoli and cauliflower into florets. In a pot, boil water and put the vegetable florets. Cook for 3-5 minutes. Remove into the pot, drain and set aside. In the same pot, cook the fusilli pasta according to instruction. Drain and place into prepared baking dish. In a large pan, heat the oil over a medium heat. Add onion and stir and cook until the onion turns into a glassy color. Add garlic and chicken and stir-fry until slightly brown in each side. Stir in the vegetable florets. Season with salt and pepper and cook for about 5 minutes. Remove from the heat and transfer into baking dish with the pasta. Clean or wipe the pan. Add butter, potato flour, sweet chili pepper and mix. Lower the heat and add a half cup cheese, mustard and milk. Stir for about 2 minutes or until it thickens. Pour sauce into baking dish on top of chicken and vegetables florets. Sprinkle with the remaining cheese on top and bake for 15-20 minutes. Serve.


broccoli, butter, cauliflower, cheese, chicken, garlic, milk, mustard, olive oil, pasta

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