Preparation time: 20 mins
Cooking time: 45 mins
1 onion, chopped
1 tablespoon olive oil
1 (16 ounce) jar alfredo sauce
2 cups chopped cooked chicken
1 (16 ounce) package frozen broccoli, carrots, and cauliflower
1 cup shredded sharp Cheddar cheese
1 cup flour
1/4 teaspoon baking powder
1/4 cup butter, softened
1/2 cup shredded sharp Cheddar cheese
In heavy saucepan, cook onion in olive oil over medium heat until tender. Remove from heat and add alfredo sauce, chicken, 1 cup cheese, and the frozen vegetables; stir gently. Place in 2 quart casserole. Cover and refrigerate 8-24 hours.
When ready to eat, preheat oven to 375 degrees F. Place casserole, covered, in oven and bake for 25-30 minutes until warm. Meanwhile, in small bowl combine flour, baking powder, 1/4 cup butter, 1/2 cup cheese and egg and mix with a fork until crumbly.
Uncover casserole and crumble this topping evenly over the top. Bake for 20-30 minutes longer, until filling bubbles and the topping is golden brown and crisp.