There’s something incredibly comforting about a warm, hearty casserole, especially when it’s packed with tender chicken and fresh vegetables. This chicken and vegetable casserole recipe is a perfect weeknight dinner that combines wholesome ingredients into one easy-to-make dish.
Whether you’re cooking for your family or meal prepping for the week, this casserole offers a delicious balance of protein, fiber, and vibrant flavors. It’s also flexible enough to use whatever veggies you have on hand, making it a versatile choice for any season.
From the golden, crispy topping to the tender chunks of chicken and colorful vegetables nestled inside, this casserole is designed to delight your senses. Plus, it’s an excellent way to sneak in extra veggies for picky eaters without sacrificing taste.
If you love cozy, one-dish meals that simplify dinner time, keep reading to discover why this recipe deserves a spot in your cooking repertoire!
Why You’ll Love This Recipe
This chicken and vegetable casserole is a crowd-pleaser because it’s:
- Easy to prepare: Minimal chopping and simple layering make it a hassle-free dinner option.
- Nutritious: Loaded with lean protein and a variety of vegetables for a balanced meal.
- Customizable: Swap in your favorite veggies or add spices to suit your taste.
- Comforting and satisfying: The creamy sauce and baked topping create a cozy texture perfect for any day of the week.
- Great for leftovers: Reheats beautifully for next-day lunches or dinners.
Ingredients
| Ingredient | Quantity |
|---|---|
| Boneless, skinless chicken breasts, diced | 2 large (about 1 lb) |
| Carrots, peeled and sliced | 2 medium |
| Broccoli florets | 2 cups |
| Bell peppers, diced (any color) | 1 large |
| Frozen peas | 1 cup |
| Yellow onion, finely chopped | 1 medium |
| Garlic cloves, minced | 3 |
| Olive oil | 2 tablespoons |
| All-purpose flour | 3 tablespoons |
| Chicken broth | 2 cups |
| Milk (whole or 2%) | 1 cup |
| Shredded cheddar cheese | 1 ½ cups |
| Breadcrumbs (preferably panko) | ½ cup |
| Dried thyme | 1 teaspoon |
| Salt | 1 teaspoon (adjust to taste) |
| Black pepper, freshly ground | ½ teaspoon |
Equipment
- Large skillet or frying pan for sautéing chicken and vegetables
- Medium saucepan for making the creamy sauce
- 9×13 inch casserole dish for assembling and baking
- Mixing bowls for combining ingredients
- Measuring cups and spoons
- Wooden spoon or spatula for stirring
- Knife and cutting board for chopping vegetables
Instructions
- Preheat your oven to 375°F (190°C). Grease the casserole dish lightly with olive oil or non-stick spray.
- Prepare the chicken and vegetables: Heat 1 tablespoon of olive oil in a large skillet over medium heat. Add the diced chicken, season with salt and pepper, and cook until no longer pink, about 5-7 minutes. Transfer the chicken to a bowl and set aside.
- In the same skillet, add the remaining tablespoon of olive oil. Sauté the chopped onion, minced garlic, carrots, and bell peppers for about 5 minutes until softened.
- Add broccoli florets and frozen peas to the skillet and cook for another 3-4 minutes. Then combine the cooked chicken back into the vegetable mixture, stirring gently.
- Make the creamy sauce: In a medium saucepan over medium heat, melt 3 tablespoons of butter (or use olive oil if preferred). Stir in the flour and cook for 1-2 minutes, whisking constantly to form a roux.
- Gradually whisk in the chicken broth and milk, continuing to stir until the sauce thickens and comes to a gentle boil. This should take about 5 minutes. Add dried thyme, salt, and pepper. Remove from heat and stir in 1 cup of shredded cheddar cheese until melted and smooth.
- Combine the sauce with the chicken and vegetable mixture in the skillet or a large mixing bowl. Stir well to coat everything evenly.
- Transfer the mixture to the prepared casserole dish and spread it out evenly.
- Top the casserole with the remaining ½ cup shredded cheddar cheese and sprinkle breadcrumbs evenly over the top to create a crispy crust.
- Bake uncovered in the preheated oven for 25-30 minutes, or until the top is golden brown and the casserole is bubbly.
- Remove from oven and let rest for 5 minutes before serving. This allows the casserole to set and makes it easier to serve.
Tips & Variations
For extra flavor, try adding a teaspoon of smoked paprika or a pinch of cayenne pepper to the sauce.
Swap the chicken breasts for thighs if you prefer a moister, richer texture.
Feel free to experiment with vegetables like zucchini, mushrooms, or green beans depending on the season.
For a gluten-free version, use gluten-free flour and breadcrumbs.
If you’re looking for more delicious casserole ideas, check out our Vegan Casserole Recipes: Easy for quick weeknight dinner for plant-based inspiration that’s just as satisfying.
Nutrition Facts
| Nutrient | Per Serving (1/6th of casserole) |
|---|---|
| Calories | 350 kcal |
| Protein | 35 g |
| Carbohydrates | 18 g |
| Fat | 14 g |
| Fiber | 4 g |
| Sodium | 600 mg |
Serving Suggestions
This casserole pairs wonderfully with a simple green salad tossed with a light vinaigrette to balance the richness of the dish. For a heartier meal, serve alongside warm garlic bread or steamed rice.
To add a fresh touch, garnish with chopped fresh parsley or basil just before serving. If you love easy family meals, also explore our Baked Chicken Thigh with Vegetable Recipes for Easy Dinner for another great poultry and veggie combo.
Conclusion
Whether you’re a busy weeknight cook or someone who enjoys preparing meals in advance, this chicken and vegetable casserole is an excellent addition to your recipe collection. It’s simple, nutritious, and highly adaptable, allowing you to customize it based on what’s in your pantry or fridge.
With its creamy sauce, tender chicken, and crispy topping, this dish offers a perfect harmony of textures and flavors that will satisfy your whole family.
Don’t hesitate to get creative with this base recipe by adding your favorite spices or swapping the veggies for seasonal produce. And if you’re interested in more wholesome meals, check out our Vegan Slow Cooker Recipe for Easy, Delicious Meals and Pasta with Shrimp and Vegetables Recipe for Easy Dinner for tasty ideas to keep your menu fresh and exciting.
📖 Recipe Card: Chicken and Vegetable Casserole
Description: A hearty and healthy chicken and vegetable casserole perfect for family dinners. Packed with tender chicken, fresh vegetables, and a creamy sauce.
Prep Time: PT20M
Cook Time: PT40M
Total Time: PT60M
Servings: 6 servings
Ingredients
- 1.5 pounds boneless, skinless chicken breasts, cubed
- 2 cups broccoli florets
- 1 cup sliced carrots
- 1 cup chopped bell peppers
- 1 medium onion, diced
- 2 cloves garlic, minced
- 1 cup low-fat cream of mushroom soup
- 1/2 cup low-fat milk
- 1 cup shredded cheddar cheese
- 1 tablespoon olive oil
- 1 teaspoon dried thyme
- Salt and pepper to taste
Instructions
- Preheat oven to 375°F (190°C).
- Heat olive oil in a skillet and sauté onion and garlic until soft.
- Add chicken and cook until no longer pink.
- In a large bowl, mix cream of mushroom soup, milk, thyme, salt, and pepper.
- Add cooked chicken, vegetables, and half of the cheese to the bowl; mix well.
- Transfer mixture to a greased casserole dish.
- Top with remaining cheese.
- Bake for 35-40 minutes until bubbly and golden on top.
- Let cool for 5 minutes before serving.
Nutrition: Calories: 320 kcal | Protein: 35 g | Fat: 10 g | Carbs: 15 g
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