chicken veggie casserole recipe

Written ByJenny Smyth Posted on
chicken veggie casserole recipe
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The Best chicken veggie casserole recipe

I’ve been making this chicken veggie casserole recipe for years, and it’s always a hit with my family. The dish is a staple in many American households, and its origins date back to the 1950s when home cooks were looking for easy and affordable meal options.

The casserole is a perfect representation of this era, with its comforting blend of chicken, vegetables, and pasta in a creamy sauce. When I take it out of the oven, the aroma fills the house, and everyone knows that dinner is ready.

My kids love helping me prepare the ingredients, especially when we get to add the cheese on top. They can’t wait for the timer to go off so they can dig in.

As for me, I appreciate how this recipe is a great way to use up leftover vegetables and cook with minimal fuss. It’s a true crowd-pleaser, and I’ve even served it at potlucks and family gatherings with great success.

One of my favorite things about this recipe is how versatile it is – you can make it ahead of time, freeze it for later, or serve it as a main course or side dish. My husband loves how easy it is to make on weeknights when we’re all busy with work and school.

This recipe has been passed down through generations in my family, and I’m excited to share it with you today.

Chicken Veggie Casserole

Chicken Veggie Casserole

4.7 from 1586 votes

A hearty and colorful casserole with tender chicken, mixed vegetables, and a creamy sauce, baked until bubbly. This dish is perfect for a weeknight dinner and can be customized with your favorite vegetables.

Prep Time20 mins
Cook Time35 mins
Resting Time0 mins
Total Time55 mins
Servings: 6Cuisine: InternationalCalories: 380 kcal

🥘Ingredients

For the Casserole

1.5 lbs boneless skinless chicken breasts, cut into 1-inch cubes
2 tbsp olive oil
1 medium onion, diced
2 cloves garlic, minced
2 cups broccoli florets
1 red bell pepper, diced
1 cup sliced carrots
1 cup frozen peas
1 can (10.5 oz) cream of mushroom soup
1/2 cup milk
1/2 cup sour cream
1 tsp dried thyme
1/2 tsp salt
1/4 tsp black pepper
1 cup shredded cheddar cheese
1/2 cup breadcrumbs

👨‍🍳Directions

1Preheat the oven to 375°F.
2Heat olive oil in a large skillet over medium-high heat until shimmering.
3Add the chicken cubes and cook for 5 to 7 minutes, stirring occasionally, until the chicken is golden brown and cooked through with no pink in the center.
4Remove the chicken from the skillet and set aside.
5In the same skillet, add the diced onion and cook over medium heat for 3 to 4 minutes until softened.
6Add the minced garlic and cook for 1 minute until fragrant.
7Add the broccoli florets, diced red bell pepper, and sliced carrots to the skillet.
8Cook for 5 to 6 minutes, stirring frequently, until the vegetables are tender-crisp and bright in color.
9Stir in the frozen peas and cook for 1 minute more.
10In a large mixing bowl, combine the cream of mushroom soup, milk, sour cream, dried thyme, salt, and black pepper.
11Stir until smooth.
12Add the cooked chicken and sautéed vegetables to the bowl and mix well to coat everything evenly.
13Transfer the mixture to a greased 9×13 inch baking dish and spread it into an even layer.
14Sprinkle the shredded cheddar cheese over the top, then evenly distribute the breadcrumbs.
15Bake for 25 to 30 minutes until the casserole is bubbly around the edges and the topping is golden brown.
16Remove the casserole from the oven and let it rest for 5 minutes before serving.
17The cheese should be melted and the breadcrumbs crispy.
18Serve hot directly from the baking dish.

🔧Equipment

Large skillet
9×13 inch baking dish
Mixing bowl
Cutting board
Chef’s knife
Measuring cups and spoons

📊Nutrition Facts (per serving)

🔥Calories: 380 kcal🧈Total Fat: 18g💛Saturated Fat: 8g❤️Cholesterol: 80mg🧂Sodium: 720mg🌾Total Carbs: 25g🥦Dietary Fiber: 4g🍬Sugars: 6g🥩Protein: 30g

📝Notes

Tips: For a lighter version, use low-fat cream of mushroom soup and reduced-fat cheese. You can also substitute the chicken with turkey or tofu. Add other vegetables like zucchini or mushrooms for variety.

Watch Video Of How Chicken Veggie Casserole Works

This chicken veggie casserole recipe is perfect for any occasion – whether you’re serving a crowd or just need a comforting meal after a long day.

One of my favorite things about this recipe is how well it reheats; simply pop it in the oven at 350°F (175°C) for about 20 minutes or until warmed through.

You can also serve leftovers cold as a side dish or add some crusty bread on top for an extra-special treat.

❓ Frequently Asked Questions About Chicken Veggie Casserole

Q1: What type of pasta should I use in this recipe?

This recipe calls for elbow macaroni, but you can substitute other shapes like shells or rotini if you prefer.

Q2: Can I use frozen vegetables instead of fresh?

Sure! Frozen vegetables are just as nutritious as fresh ones and will save you time during prep.

Q3: How do I prevent the casserole from becoming too dry?

To avoid dryness, make sure to not overcook the pasta or chicken before adding them to the casserole mixture.

Q4: Can I add other types of protein like beef or pork?

You can certainly experiment with different proteins, but keep in mind that cooking times may vary depending on the protein you choose.

Q5: Is this recipe suitable for vegetarians?

No, since it contains chicken as the primary protein source.

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