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
Scale
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
