Chicken, Vegetable and Cheese Dish Calories

Bell peppers, mushrooms, zucchini, broccoli and spinach all work well in a chicken, vegetable and cheese dish. Cook watery vegetables until their excess liquid evaporates before adding the cheese, so the finished dish is not soupy.

Yes, you can bake a chicken, vegetable and cheese dish. Cook the chicken and vegetables first, transfer them to an oven-safe dish, add the cheese, and bake briefly until it melts and browns lightly.

A good melting cheese, such as cheddar or mozzarella, works well in a chicken, vegetable and cheese dish. Add it near the end of cooking; prolonged high heat can make melted cheese oily or rubbery.

To keep a chicken, vegetable and cheese dish from getting watery, avoid crowding the pan and cook moisture-heavy vegetables until their liquid evaporates. Sautéing mushrooms or zucchini separately before combining them with the chicken also helps.

A chicken, vegetable and cheese dish goes well with rice, crusty bread or a simple green salad. For a lighter or lower-carbohydrate plate, pair it with extra vegetables instead of rice or bread.

A chicken, vegetable and cheese dish keeps for about three to four days in the refrigerator when stored promptly in a covered container. Reheat only the portion you plan to eat, and make sure it is hot throughout.

Yes, you can freeze a chicken, vegetable and cheese dish in an airtight container, although the vegetables and melted cheese may become softer after thawing. Cool it promptly, freeze in portions, and reheat until hot throughout.

Cut the chicken into evenly sized pieces and cook it just until done before combining it with the vegetables. Adding the cheese at the end and avoiding prolonged cooking helps keep a chicken, vegetable and cheese dish moist.

Yes, you can cook the chicken and vegetables for a chicken, vegetable and cheese dish ahead of time and refrigerate them. Add the cheese when reheating or just before serving to keep it from drying out.