There’s something undeniably comforting about a bubbling casserole pulled straight from the oven, and this Creamy Chicken and Veggie Casserole Recipe is a true family favorite in my kitchen. It’s packed with tender chicken, colorful veggies, and a rich, cheesy sauce that wraps everything in a cozy hug. Whether you’re feeding a crowd or just want leftovers that taste even better the next day, this casserole brings together simple ingredients for maximum flavor and satisfaction. It’s a dish that invites you to gather around the table, dig in, and savor every creamy, crispy, golden forkful!
Ingredients You’ll Need
The beauty of this casserole is in its simplicity. Each ingredient plays a special part—adding depth, texture, or a pop of color. Here’s what makes this dish a weeknight winner:
- Olive oil: Adds a silky base for sautéing and brings out a gentle richness in the chicken and veggies.
- Boneless, skinless chicken breasts: The star protein—diced for quick cooking and juicy bites in every forkful.
- Salt and pepper: Essential for enhancing the chicken and balancing the creamy sauce.
- Onion: Brings a sweet, savory depth that lays the foundation for the flavor profile.
- Garlic: Freshly minced for a burst of aromatic warmth that permeates the whole casserole.
- Broccoli florets: Adds vibrant green color and a bit of crunch, making the dish feel hearty and wholesome.
- Diced carrots: Their natural sweetness and pop of orange color brighten up every bite.
- Frozen peas: Little bursts of sweetness and texture that round out the veggie mix beautifully.
- Cream of chicken soup: This classic shortcut brings creamy, savory goodness that ties everything together.
- Sour cream: Adds a tangy, luscious texture to the sauce, making it extra decadent.
- Milk: Helps loosen the sauce just enough for that perfect, pourable consistency.
- Dried thyme: Infuses a gentle, earthy herb flavor that pairs perfectly with chicken and veggies.
- Garlic powder: Reinforces the savory notes, ensuring the flavor shines through in every layer.
- Shredded cheddar cheese: Melty, gooey, and golden—this is what makes the casserole irresistibly cheesy!
- Cooked rice or cooked pasta: Your choice—either one soaks up the sauce and turns the casserole into a complete meal.
- Crushed Ritz crackers or breadcrumbs (optional): For those who love a little crunchy topping, these add a satisfying finish.
- Melted butter (for topping): Helps the cracker or breadcrumb topping bake up golden and crisp.
How to Make Creamy Chicken and Veggie Casserole Recipe
Step 1: Sauté the Chicken
Start by preheating your oven to 375°F (190°C). In a large skillet, heat the olive oil over medium heat. Season your diced chicken with salt and pepper, then add it to the skillet. Cook the chicken until it’s nicely browned and cooked through—about 6 to 8 minutes. Once the pieces are golden and no longer pink inside, scoop them out and set aside. This step locks in flavor and ensures your chicken stays juicy in the finished casserole.
Step 2: Sauté the Aromatics and Veggies
In the same skillet (no need to wipe it out—you want those tasty browned bits!), toss in the chopped onion and garlic. Sauté for 2 to 3 minutes, until they’re soft and fragrant. Next, add the broccoli florets and diced carrots, cooking for another 5 minutes until they’re just beginning to get tender. This method builds a flavorful base while keeping the veggies vibrant and not overcooked.
Step 3: Mix the Creamy Sauce
Grab a large mixing bowl and combine the cream of chicken soup, sour cream, milk, dried thyme, garlic powder, and 1 cup of your cheddar cheese. Stir until everything is smooth and combined. This is the heart of the Creamy Chicken and Veggie Casserole Recipe—it’s what gives the dish its signature comforting texture and flavor.
Step 4: Bring It All Together
To the bowl with your creamy sauce, add the cooked chicken, sautéed veggies, frozen peas, and your cooked rice or pasta. Gently fold everything together until the mixture is evenly combined. You’ll see all those beautiful colors and textures come together into one hearty, delicious filling.
Step 5: Assemble and Top
Lightly grease a 9×13-inch baking dish and pour in your casserole mixture, spreading it into an even layer. Sprinkle the remaining 1/2 cup of cheddar cheese over the top. If you love a crunchy finish, toss your crushed Ritz crackers or breadcrumbs with the melted butter and scatter this mixture over the cheese. It adds a wonderfully golden, crisp topping!
Step 6: Bake to Perfection
Pop the casserole into your preheated oven and bake for 25 to 30 minutes. You’ll know it’s ready when the edges are bubbling, the topping is golden brown, and the kitchen smells absolutely irresistible. Let the casserole cool for a few minutes before serving—it helps everything set up for perfect scooping.
How to Serve Creamy Chicken and Veggie Casserole Recipe
Garnishes
A sprinkle of fresh chopped parsley or chives just before serving adds a pop of color and a hint of freshness. If you’re feeling extra fancy, a dusting of paprika can also lend a gentle warmth and lovely hue. These little touches make the Creamy Chicken and Veggie Casserole Recipe look as inviting as it tastes.
Side Dishes
This casserole is hearty enough to be a meal on its own, but it pairs beautifully with a crisp green salad or a simple side of steamed green beans. If you want to round out dinner, serve it with some warm, crusty bread to soak up every last bit of that creamy sauce.
Creative Ways to Present
For a fun twist, try baking the casserole in individual ramekins or mini baking dishes—perfect for dinner parties or portioning out lunches. You can also scoop the filling into hollowed-out bell peppers for a colorful, veggie-packed presentation that’s sure to wow your guests.
Make Ahead and Storage
Storing Leftovers
Leftover Creamy Chicken and Veggie Casserole Recipe keeps wonderfully in the fridge. Simply transfer cooled portions to an airtight container and they’ll stay fresh for up to 4 days. The flavors meld together even more as it sits, making for delicious next-day lunches or easy weeknight dinners.
Freezing
This casserole is a champion in the freezer! Assemble it up to the point before baking, then wrap tightly and freeze for up to 3 months. When ready to enjoy, thaw overnight in the fridge, then bake as directed. You can also freeze baked leftovers—just portion out, wrap well, and reheat when needed.
Reheating
To reheat, place individual portions in the microwave or cover and warm in a 350°F oven until heated through. If you’re reheating a large portion, you might want to add a splash of milk to keep the casserole creamy. The crunchy topping will crisp up again in the oven, making leftovers taste freshly baked.
FAQs
Can I use rotisserie chicken instead of cooking my own?
Absolutely! Rotisserie chicken is a fantastic time-saver for this Creamy Chicken and Veggie Casserole Recipe. Simply shred or dice it and stir it in with the veggies and sauce. It adds a lovely depth of flavor and makes this dish even quicker to prepare.
Is this casserole gluten-free?
It can be! Just use a gluten-free cream of chicken soup and swap in gluten-free crackers or breadcrumbs for the topping. Double-check all your ingredients to ensure they’re certified gluten-free, and you’ll have a comforting, worry-free meal.
What veggies can I swap in if I don’t have broccoli or carrots?
This recipe is incredibly flexible. Try zucchini, green beans, corn, or even spinach. The Creamy Chicken and Veggie Casserole Recipe is a great way to use up whatever produce you have on hand, so feel free to mix and match according to your family’s preferences.
Can I make the casserole ahead of time?
Definitely! You can assemble everything (except the crunchy topping, if using) the night before and refrigerate. When you’re ready to bake, add the topping and pop it in the oven. This makes it a stress-free option for busy nights or when company’s coming.
What’s the best way to make the topping extra crispy?
For maximum crunch, be sure to toss your crushed crackers or breadcrumbs with melted butter before sprinkling them over the casserole. Baking uncovered helps the topping turn beautifully golden and crisp—one of the best parts of the Creamy Chicken and Veggie Casserole Recipe!
Final Thoughts
If you’re craving a dish that brings people together and sparks smiles at the table, this Creamy Chicken and Veggie Casserole Recipe is just the ticket. Give it a try and discover why it’s such a beloved favorite—you might just find yourself making it on repeat!
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Creamy Chicken and Veggie Casserole Recipe
- Total Time: 50 minutes
- Yield: 6 servings 1x
- Diet: Non-Vegetarian
Description
This creamy chicken and veggie casserole is a comforting and hearty meal perfect for family dinners. Loaded with tender chicken, a medley of vegetables, and a rich, cheesy sauce, it’s easy to prepare and bakes to bubbly perfection with a crispy topping. Ideal for busy weeknights, this casserole combines simple ingredients into a delicious, satisfying dish.
Ingredients
Chicken and Vegetables
- 2 tablespoons olive oil
- 1 pound boneless, skinless chicken breasts, diced
- Salt and pepper to taste
- 1 small onion, chopped
- 2 cloves garlic, minced
- 2 cups broccoli florets
- 1 cup diced carrots
- 1 cup frozen peas
Sauce and Cheese
- 1 (10.5 oz) can cream of chicken soup
- 1/2 cup sour cream
- 1/2 cup milk
- 1 teaspoon dried thyme
- 1/2 teaspoon garlic powder
- 1 1/2 cups shredded cheddar cheese, divided
Base and Topping
- 2 cups cooked rice or cooked pasta
- 1/2 cup crushed Ritz crackers or breadcrumbs (optional topping)
- 1 tablespoon melted butter (for topping)
Instructions
- Preheat Oven: Preheat the oven to 375°F (190°C) to ensure it reaches the right temperature while you prepare the casserole ingredients.
- Cook Chicken: Heat olive oil in a large skillet over medium heat. Season diced chicken with salt and pepper, then add to the skillet. Cook for about 6–8 minutes until browned and cooked through. Remove chicken from skillet and set aside.
- Sauté Vegetables: In the same skillet, add chopped onion and minced garlic. Sauté for 2–3 minutes until softened. Add broccoli florets and diced carrots, cooking for another 5 minutes until vegetables are slightly tender.
- Mix Sauce: In a large bowl, combine the cream of chicken soup, sour cream, milk, dried thyme, garlic powder, and 1 cup of shredded cheddar cheese. Stir well to create a creamy sauce base.
- Combine Ingredients: Add the cooked chicken, sautéed vegetables, frozen peas, and cooked rice or pasta into the sauce mixture. Stir until all ingredients are thoroughly combined.
- Assemble Casserole: Grease a 9×13-inch baking dish. Transfer the mixture into the dish, spreading it evenly. Sprinkle the remaining 1/2 cup cheddar cheese on top.
- Add Topping: If using, combine crushed Ritz crackers or breadcrumbs with melted butter and sprinkle evenly over the cheese layer to create a crunchy topping.
- Bake: Place the casserole in the preheated oven and bake for 25–30 minutes until hot, bubbly, and the topping is golden brown.
- Cool and Serve: Remove from the oven and let the casserole cool slightly before serving to enhance the flavors and make it easier to portion.
Notes
- You can use rotisserie chicken for a shortcut to reduce prep time.
- Swap the vegetables with what you have on hand—zucchini, corn, or green beans work well too.
- This casserole can be made ahead and refrigerated overnight before baking for convenience.
- For a gluten-free option, use gluten-free cream of chicken soup and gluten-free crackers or omit the topping.
- Prep Time: 20 minutes
- Cook Time: 30 minutes
- Category: Main Course
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 generous scoop
- Calories: 430
- Sugar: 5 g
- Sodium: 560 mg
- Fat: 23 g
- Saturated Fat: 10 g
- Unsaturated Fat: 11 g
- Trans Fat: 0 g
- Carbohydrates: 28 g
- Fiber: 3 g
- Protein: 28 g
- Cholesterol: 85 mg
