This casserole is packed with flavor and nutrition while remaining flexible with WW points. Not only is it easy to make, but it also has a great balance between the creamy sauce and crunchy veggies.
2. Heat 2 tsp of canola oil in a large cast-iron skillet over medium heat. Add the onions and garlic to the pan and sauté. Then add the chicken, 1⁄4 tsp salt, and 1⁄4 tsp pepper.
3. In a medium bowl, whisk the flour into the chicken stock. Add the flour mixture, milk, and remaining 3⁄4 tsp salt and 1⁄2 tsp pepper to the skillet; bring to a boil.