Chicken With Vegetables and Cheese

Chicken with vegetables and cheese is a comfort dish. It combines chicken breasts with onion, celery, and carrots. There is cheese in the lightly seasoned cream sauce. The mixture is tossed with cooked pasta. It is served with extra cheese sprinkled on top.

This is a variation of other recipes I’ve posted. It came about because I had some carrots and celery that needed to be used and I felt like chicken. One thing I did in a different way was to mix the parmesan cheese in with the flour and water slurry used to thicken the sauce.

The recipe will make approximately 4 servings.

Chicken With Vegetables and Cheese


  • 2 skinless chicken breasts, can be frozen
  • 2 tablespoons of butter
  • 1/3 cup of chopped onion
  • 2/3 cups of celery, sliced thin
  • 2/3 cups of carrots, sliced thin
  • ½ teaspoon of salt
  • ½ teaspoon of black pepper
  • 2 cups of water
  • 2 teaspoons of chicken bouillon, heaping
  • 2 teaspoons of tarragon
  • 2 to 3 cloves of garlic, minced
  • 8 oz. of pasta, cooked and drained
  • 1/3 cup of all-purpose flour
  • ½ cup of parmesan cheese
  • 1 cup of cold water


Heat the butter in a Dutch oven sized pot over medium high heat. Add the prepared onion, celery and carrots to the pan. Stir well and sprinkle with salt and pepper. Sweat for about 10 minutes or so and stir often. Stir in the other seasonings and the water.

I used frozen chicken breasts and I sat them on top of the vegetables in the pan and put the pan lid on so the chicken would thaw and cook. Cook until the chicken is done. Remove the chicken breasts and cut them into pieces. Return the chicken to the pan. Taste and adjust the seasoning if needed.

After the chicken and vegetables have cooked about ½ of an hour make the slurry for the sauce. Put the cheese, flour and water in a small bowl and stir with a whisk until smooth. Slowly pour into the simmering vegetables and chicken while stirring. Stir until the mixture has thickened. Turn off the heat and cover the pan.

Prepare the pasta by boiling in salted water until almost tender. Drain and stir the hot pasta into the pan with the sauce, chicken and vegetables. Cook over medium heat while stirring long enough to finish cooking the pasta. It will be thick. Most of the liquid will be absorbed by the pasta.

It can be kept warm in a low oven until ready to serve. Leftovers can be reheated in the microwave or in a 350 degree F oven.


Boned and skinned pieces of cooked white fish could be used instead of chicken. Stir in with the sauce. Add some lemon juice to the sauce. Or add cooked shrimp.

Other vegetable combinations could be used.

Leftover fried chicken or baked chicken would work in this recipe.

The vegetables, meat and sauce can be served over potatoes or rice or they can be mixed in the same as the pasta.


About dwittopinions

A great grandmother living in the middle of the United States. My interests include art, needlework, reading, history, politics, and cooking.
This entry was posted in Chicken, Dinner, Food, Main Dishes, Pasta, Recipes, Vegetables and tagged , , , , , , , . Bookmark the permalink.

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