Chicken and Veg Casserole Recipe for Easy Family Dinners

Comfort food lovers, rejoice! This chicken and veg casserole recipe is a hearty, wholesome dish that brings together tender chicken pieces and a colorful medley of fresh vegetables, all baked to perfection in a savory sauce.

Whether you’re looking for an easy weeknight dinner or a satisfying meal to warm you up on a chilly evening, this casserole fits the bill beautifully. It’s packed with nutrients, incredibly flavorful, and just the right amount of creamy and crispy on top.

Best of all, it’s versatile enough to customize with your favorite vegetables or pantry staples.

Gather your ingredients, preheat your oven, and get ready to create a dish that’s as satisfying to make as it is to eat. Plus, this recipe is a fantastic way to sneak in extra veggies that everyone will love!

Why You’ll Love This Recipe

This chicken and veg casserole is a true kitchen hero for several reasons. First, it’s incredibly easy to prepare, requiring just one baking dish and straightforward steps.

The combination of chicken and vegetables ensures a balanced meal with protein, fiber, and vitamins. The creamy sauce binds everything together, creating a luscious texture that’s both comforting and elegant.

Additionally, this recipe is versatile. You can swap vegetables based on your preferences or what’s in season, making it a fantastic way to reduce food waste.

It’s also perfect for meal prep because it reheats wonderfully and tastes even better the next day. Whether you’re cooking for family or hosting friends, this casserole is sure to impress.

Ingredients

• 2 cups cooked chicken, shredded or diced (rotisserie chicken works great)
• 1 cup carrots, sliced
• 1 cup green beans, trimmed and cut into 2-inch pieces
• 1 cup broccoli florets
• 1 cup mushrooms, sliced
• 1 medium onion, diced
• 3 cloves garlic, minced
• 2 tablespoons olive oil
• 3 tablespoons butter
• 3 tablespoons all-purpose flour
• 2 cups chicken broth
• 1 cup milk (whole or 2%)
• 1 cup shredded cheddar cheese
• 1/2 teaspoon dried thyme
• Salt and pepper to taste
• 1 cup cooked rice or pasta (optional, for added bulk)
• 1/2 cup breadcrumbs or crushed crackers for topping

Equipment

• Large skillet or frying pan
• Medium saucepan for sauce
• Baking dish (9×13 inch or similar)
• Mixing bowl
• Wooden spoon or spatula
• Measuring cups and spoons
• Knife and cutting board

Instructions

1. Preheat your oven to 375°F (190°C). Lightly grease your baking dish with butter or oil.
2. Sauté the vegetables: Heat olive oil in a large skillet over medium heat. Add the diced onion and cook for 2-3 minutes until translucent. Add the garlic, carrots, mushrooms, green beans, and broccoli. Cook for about 5-7 minutes until vegetables are slightly tender. Season with salt, pepper, and thyme.
3. Make the sauce: In a medium saucepan, melt butter over medium heat. Stir in the flour and cook for 1-2 minutes to form a roux, stirring constantly. Slowly whisk in the chicken broth and milk until smooth. Continue cooking, whisking frequently, until the sauce thickens (about 5 minutes). Remove from heat and stir in half of the shredded cheddar cheese until melted.
4. Combine chicken, vegetables, and sauce: In a large mixing bowl, mix the cooked chicken, sautéed vegetables, and creamy sauce. If using, fold in cooked rice or pasta for extra heartiness.
5. Transfer to baking dish: Pour the mixture into the prepared baking dish and spread evenly. Sprinkle the remaining cheddar cheese and breadcrumbs evenly over the top.
6. Bake: Place the casserole in the oven and bake for 25-30 minutes, until the top is golden brown and bubbly.
7. Rest and serve: Remove from oven and let the casserole rest for 5 minutes before serving. This helps the sauce settle and makes it easier to cut.

Tips & Variations

Tip: Use leftover chicken or rotisserie chicken to save time and add extra flavor. For a gluten-free version, substitute the all-purpose flour with a gluten-free blend and use gluten-free breadcrumbs.

Variation: Switch up the vegetables based on what you have. Bell peppers, zucchini, peas, or sweet corn work wonderfully.

For extra creaminess, add a dollop of sour cream or cream cheese to the sauce.

Pro tip: If you want a crispier topping, mix the breadcrumbs with a tablespoon of melted butter before sprinkling on top.

Nutrition Facts

Serving Suggestions

This casserole is a complete meal on its own, but you can elevate your dinner table by serving it alongside a crisp green salad or some crusty bread. For a lighter touch, steamed green beans or a simple cucumber and tomato salad with vinaigrette complements the richness well.

Pair it with a glass of chilled white wine such as Sauvignon Blanc or a light red like Pinot Noir for an elegant dinner. If you’re looking for a cozy family meal, a warm cup of homemade soup or a side of roasted potatoes works beautifully with this casserole.

Don’t forget to check out other comforting dishes like the Bariatric Meatloaf Recipe or the fresh and vibrant Thelma Sanders Squash Recipe to round out your weeknight meal planning.

Conclusion

This chicken and veg casserole recipe is a wonderful addition to your recipe repertoire. It offers a perfect balance of nutrition and comfort, making it ideal for busy weeknights or leisurely weekend dinners.

The creamy sauce and tender chicken combined with fresh vegetables create a dish that’s both satisfying and wholesome.

With simple ingredients and easy steps, you can whip up this meal quickly, impressing your family or guests with minimal effort. Plus, it’s flexible enough to adapt to whatever vegetables or proteins you have on hand.

For more creative and delicious recipes, be sure to visit our page featuring delightful options like the Pickled Cherry Pepper Recipe that add exciting flavors to your kitchen adventures.

{“@context”: “https://schema.org/”, “@type”: “Recipe”, “name”: “Chicken and Veg Casserole”, “image”: [], “author”: {“@type”: “Organization”, “name”: “GluttonLv”}, “description”: “A comforting chicken and vegetable casserole that’s easy to prepare and packed with flavor. Perfect for a family dinner or meal prep.”, “prepTime”: “PT20M”, “cookTime”: “PT45M”, “totalTime”: “PT65M”, “recipeYield”: “6 servings”, “recipeIngredient”: [“4 boneless, skinless chicken thighs (about 1 lb)”, “2 cups diced carrots”, “1 cup chopped celery”, “1 cup chopped onion”, “2 cups diced potatoes”, “1 cup green beans, trimmed and cut”, “2 cloves garlic, minced”, “1 cup chicken broth”, “1/2 cup heavy cream”, “2 tablespoons olive oil”, “1 teaspoon dried thyme”, “Salt and pepper to taste”], “recipeInstructions”: [{“@type”: “HowToStep”, “text”: “Preheat oven to 375\u00b0F (190\u00b0C).”}, {“@type”: “HowToStep”, “text”: “Heat olive oil in a large skillet over medium heat.”}, {“@type”: “HowToStep”, “text”: “Season chicken with salt, pepper, and thyme, then brown in skillet for 3-4 minutes per side.”}, {“@type”: “HowToStep”, “text”: “Remove chicken and set aside.”}, {“@type”: “HowToStep”, “text”: “In the same skillet, saut\u00e9 onion, garlic, carrots, and celery until softened, about 5 minutes.”}, {“@type”: “HowToStep”, “text”: “Add potatoes, green beans, chicken broth, and cream; stir to combine.”}, {“@type”: “HowToStep”, “text”: “Return chicken to skillet, nestling into the vegetables.”}, {“@type”: “HowToStep”, “text”: “Transfer everything to a casserole dish if skillet is not oven-safe.”}, {“@type”: “HowToStep”, “text”: “Bake uncovered for 40-45 minutes until chicken is cooked through and vegetables are tender.”}, {“@type”: “HowToStep”, “text”: “Let rest for 5 minutes before serving.”}], “nutrition”: {“calories”: “350 kcal”, “proteinContent”: “30 g”, “fatContent”: “18 g”, “carbohydrateContent”: “20 g”}}