1 onion, finely chopped
2 cloves garlic, minced
3 cups chicken broth
1 cup heavy cream
¼ cup cold water
3 tbsp cornstarch
⅓ cup sour cream
2 lb bag frozen mixed veggies
½ T dried parsley flakes
1 t dried rosemary, crushed
4 cups cubed chicken
2 cups shredded cheese
1½ t salt
½ t pepper
Preheat oven to 350⁰. Spray 11X14 pan with cooking spray. Set aside. Saute the onion in butter until transparent.
Add garlic and saute for 2 more minutes.
Next, add chicken broth and cream. Mix with immersion blender to blend up the onion a bit. Bring to a boil.
In a small bowl, stir the cornstarch into the cold water and pour into the boiling sauce, stirring constantly. Sauce will begin to thicken. Add sour cream. Heat through.
Add veggies, parsley & rosemary & cook for a few minutes. Makes sure sauce is thick enough & thicken further with cornstarch slurry if needed. Add 1 cup cheese & cubed chicken. Pour mixture into a 11X14 baking dish (this recipe makes a lot! If using 9X13 pan you'll also need to pour some into a 8X8 pan). Sprinkle remaining cheese over top & top with tater tots in neat rows. Bake for 50 minutes. Let cool 20 minutes to let the sauce thicken. Serve with a Steamed Veggie & crescent rolls. Yum!
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