Best 10 Chicken Vegetable Casserole Recipes

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Chicken vegetable casserole is a versatile dish that can be tailored to your own preferences, making it a great option for busy weeknight meals or special occasions. With endless variations and easy-to-follow steps, you can create a hearty and comforting casserole that the whole family will love. Whether you prefer a classic casserole with creamy sauce or a healthier version with roasted vegetables, this guide will provide you with the inspiration and instructions you need to create a delicious and satisfying chicken vegetable casserole dish that will become a staple in your kitchen.

Here are our top 10 tried and tested recipes!

CHICKEN VEGETABLE CASSEROLE



Chicken Vegetable Casserole image

"This recipe works wonders with leftover turkey or chicken," says Genia McClinchey of Lakeview, Michigan. "It's a great quick-and-easy entree to make when company pops in unexpectedly. I always get compliments when I serve it!"

Provided by Taste of Home

Categories     Dinner

Time 55m

Yield 6 servings.

Number Of Ingredients 12

1/2 cup butter, softened
1 cup sour cream
1 large egg
1 cup all-purpose flour
1 teaspoon baking powder
1 teaspoon salt
1/2 teaspoon rubbed sage
1 package (16 ounces) frozen mixed vegetables, thawed
2 cups cubed cooked chicken or turkey
1 can (10-3/4 ounces) condensed cream of mushroom soup, undiluted
1/2 cup chopped onion
1/2 cup shredded cheddar cheese

Steps:

  • In a small bowl, cream butter and sour cream until smooth. Beat in egg. Combine the flour, baking powder, salt and sage; add to creamed mixture. Spread into a greased 3-qt. baking dish. , In a large bowl, combine the vegetables, chicken, soup and onion. Pour over crust; sprinkle with cheese. Bake, uncovered, at 400° for 35-40 minutes or until heated through.

Nutrition Facts : Calories 515 calories, Fat 32g fat (18g saturated fat), Cholesterol 157mg cholesterol, Sodium 1125mg sodium, Carbohydrate 33g carbohydrate (5g sugars, Fiber 5g fiber), Protein 23g protein.

CHICKEN AND VEGETABLE CASSEROLE



Chicken and Vegetable Casserole image

Make and share this Chicken and Vegetable Casserole recipe from Food.com.

Provided by Jellyqueen

Categories     Chicken Breast

Time 1h

Yield 4 serving(s)

Number Of Ingredients 11

2 chicken breasts, halved
4 carrots, quartered
1 cup white pearl onion
2 stalks celery, large pieces
2 potatoes, peeled, quartered
1/4 cup chicken broth
1 (10 ) can cream of mushroom soup
1/2 cup skim milk
1/4 teaspoon dried leaf thyme
1/8 teaspoon sage, Ground
1 bay leaf

Steps:

  • Preheat oven to 350F.
  • Rinse chicken and pat dry.
  • Heat a medium size non stick skillet over low heat; spray lightly with vegetable spray.
  • Add chicken and cook quickly until browned on both sides.
  • Remove chicken to a medium size shallow casserole.
  • Add vegetables to casserole.
  • In a small bowl combine broth, soup milk, thyme, sage and bay leaf; pour over chicken and vegetables.
  • Bake, covered 1 hour or until vegetables and chicken are tender.

CHICKEN, VEGETABLE AND BROWN RICE CASSEROLE



Chicken, Vegetable and Brown Rice Casserole image

A good and fairly quick recipe. Little preparation time and one dish cooking, who could ask for more?

Provided by emtpixie

Categories     One Dish Meal

Time 2h

Yield 1 casserole, 4 serving(s)

Number Of Ingredients 12

3 lbs chicken pieces
1 cup brown rice or 1 cup wild rice, uncooked
2 (10 1/2 ounce) cans of regular cream of mushroom soup or 2 (10 1/2 ounce) cans 98% fat-free cream of mushroom soup
3/4 cup water
4 tablespoons dill weed
3 teaspoons paprika
1 1/2 cups diced celery
1 medium onion, diced
2 cups chopped carrots
1 cup whole grain cracker, crushed
4 tablespoons butter or 4 tablespoons margarine
salt and pepper

Steps:

  • Preheat oven to 375 degrees.
  • In a 9x13" or larger casserole dish stir together rice, soup, water, 2 tablespoons of dill weed, 1 teaspoon of paprika, salt and pepper to taste, celery, onion, and carrots.
  • make sure rice is covered by liquid.
  • Skin chicken pieces and place meat side up on top of rice and vegetable mixture, leaving about 1" between pieces.
  • Cover casserole dish tightly with aluminum foil and bake for 1 hour.
  • After 1 hour, remove casserole from oven and check chicken for doneness by piercing thickest pieces and looking for clear juices.
  • If juices are pink or unclear put casserole back in oven and bake until juices run clear.
  • Meanwhile in a medium saucepan melt butter or margarine over low heat.
  • Remove pan from heat and add in the crushed crackers, remaining 2 tablespoons of dill, and remaining 2 teaspoons of paprika.
  • Stir well until butter is absorbed and mixture is moist.
  • Remove casserole from oven and discard aluminum foil.
  • Spoon cracker mixture over chicken pieces only and spread.
  • Place casserole back in oven and bake 10-15 minutes more or until cracker mixture is firm but not dry.
  • Remove casserole from oven and let stand 10 minutes or until liquid is absorbed into the rice.

VEGETABLE CHICKEN CASSEROLE



Vegetable Chicken Casserole image

In Goshen, Indiana, Bonnie Smith assembles this comforting one-dish meal that's economically priced at 98 cents per serving. "To save time, you can substitute a package of frozen vegetables," Bonnie suggests.

Provided by Taste of Home

Categories     Dinner

Time 1h10m

Yield 5 servings.

Number Of Ingredients 8

3 cups cubed cooked chicken
4 medium carrots, cut into chunks
3 medium red potatoes, cut into chunks
3 celery ribs, sliced
1 can (10-3/4 ounces) condensed cream of chicken soup, undiluted
2/3 cup water
1/2 teaspoon salt
1/4 teaspoon pepper

Steps:

  • Place chicken in a greased shallow 2-qt. baking dish. Top with the carrots, potatoes and celery. Combine the soup, water, salt and pepper; pour over vegetables. , Cover and bake at 350° for 60-75 minutes or until vegetables are tender.

Nutrition Facts : Calories 288 calories, Fat 10g fat (3g saturated fat), Cholesterol 80mg cholesterol, Sodium 812mg sodium, Carbohydrate 21g carbohydrate (5g sugars, Fiber 4g fiber), Protein 28g protein.

CHICKEN-VEGETABLE AND STUFFING CASSEROLE



Chicken-Vegetable and Stuffing Casserole image

I made this up the other day when I couldn't find a recipe like what I wanted. The kids all but inhaled it so it must have been darn good! I make it with my own stuffing; however, I have posted it using the "easy" way! Please note that if you make your own stuffing it will take longer to bake!

Provided by Thea

Categories     One Dish Meal

Time 1h40m

Yield 6-8 serving(s)

Number Of Ingredients 9

2 1/2-3 cups cooked chicken, cubed
1 1/2 cups shredded cheese, your choice
1 (10 3/4 ounce) can cream of mushroom soup
1 (10 3/4 ounce) can cream of chicken soup
1/2 cup sour cream
1 teaspoon garlic
1 teaspoon Pickapeppa Sauce (optional)
24 ounces dry bread stuffing mix
16 ounces mixed vegetables, thawed

Steps:

  • Preheat oven to 350 degrees F.
  • If using box stuffing mix according to directions ( I always add a little celery and onion to it) --
  • Spray a 9x13 pan with Pam cooking spray. Place cooked chicken on the bottom of the pan -- add the thawed mixed vegetables, then the cheese. In a small bowl, combine the soups, sour cream, Pickapeppa if using and garlic. Pour over the top of chicken/vegetable mixture. Top with stuffing. Baked covered 30 minutes -- then uncovered for 30 minutes.

Nutrition Facts : Calories 1902.1, Fat 34.5, SaturatedFat 12.8, Cholesterol 78.3, Sodium 7460.1, Carbohydrate 322.2, Fiber 15.1, Sugar 36, Protein 68.8

CHEESY CHICKEN AND VEGETABLE CASSEROLE



Cheesy Chicken and Vegetable Casserole image

Leftover chicken? Turn it into a delicious casserole complete with veggies.

Provided by By Betty Crocker Kitchens

Categories     Entree

Time 35m

Yield 6

Number Of Ingredients 7

2 cups cut-up cooked chicken
1 jar (16 oz) Cheddar cheese pasta sauce
1 bag (1 lb) frozen broccoli, carrots and cauliflower, thawed, drained
1 1/4 cups Original Bisquick™ mix
1/4 cup grated Parmesan cheese
1/4 cup firm butter or margarine
1 egg, slightly beaten

Steps:

  • Heat oven to 400°F. In large bowl, mix chicken, pasta sauce and vegetables. Pour into ungreased 9-inch square pan.
  • In small bowl, mix Bisquick mix, Parmesan cheese and butter with fork or pastry blender until crumbly. Stir in egg. Sprinkle over chicken mixture.
  • Bake 20 to 22 minutes or until topping is light golden brown.

Nutrition Facts : Calories 420, Carbohydrate 24 g, Cholesterol 130 mg, Fat 4 1/2, Fiber 2 g, Protein 19 g, SaturatedFat 12 g, ServingSize 1 Serving, Sodium 1060 mg, Sugar 4 g, TransFat 1 g

CHICKEN AND VEGETABLE CASSEROLE WITH PUFF PASTRY (POT PIE)



Chicken and Vegetable Casserole With Puff Pastry (Pot Pie) image

Make and share this Chicken and Vegetable Casserole With Puff Pastry (Pot Pie) recipe from Food.com.

Provided by littleturtle

Categories     Savory Pies

Time 1h

Yield 6-7 serving(s)

Number Of Ingredients 19

10 ounces broccoli florets (2 cups) or 10 ounces frozen chopped spinach (2 cups)
1 cup green beans
1/2 cup corn
1 celery rib, cut into 1-inch pieces
1 (10 ounce) package puff pastry or 1 (10 ounce) package crescent roll dough, thawed
1 (10 3/4 ounce) can cheddar cheese soup
3/4 cup milk
3 tablespoons butter
2 boneless skinless chicken breasts, boiled & cut into bite-size pieces (about 2 lbs)
3 garlic cloves, minced or 3/4 teaspoon garlic powder
1/3 cup onion, finely chopped
1/2 lb mushroom, sliced
2 teaspoons dried thyme
1 teaspoon dried basil
1 teaspoon salt
1/2 teaspoon white pepper
1/2 cup flour
1 3/4 cups chicken stock
6 slices cheddar cheese

Steps:

  • In medium saucepan, combine broccoli, beans, corn, and celery, and add enough water to cover the vegetables (if using spinach instead of broccoli: cook seperately according to package directions so you can squeeze out the excess water; then combine with other veggies).
  • Cover pan, and bring to a boil.
  • Reduce heat to medium-low; simmer until vegetables are tender-crisp (8 minutes).
  • Remove from heat and set aside.
  • Preheat oven to 350°F.
  • On a lightly floured surface, roll pastry out to a 12"x8" rectangle.
  • Bake for 11-15 minutes on ungreased baking sheet; then set aside.
  • Thin the cheese soup by mixing it with the milk.
  • In large saucepan, melt butter over medium-high heat.
  • Sauté chicken, garlic, onion, and mushrooms until onion and mushrooms are tender, stirring constantly (5 minutes).
  • Stir in flour and seasonings, mixing well.
  • Slowly pour in the chicken stock and cheese soup.
  • Cook until mixture begins to boil.
  • Cook 1 minute longer, stirring constantly.
  • Stir in vegetables; cook until heated through.
  • Pour mixture into 12"x8" casserole dish.
  • Layer sliced cheese on top.
  • Top with hot puff pastry.
  • Bake until top is golden-brown (5 minutes).

Nutrition Facts : Calories 663.9, Fat 40.3, SaturatedFat 17.9, Cholesterol 85.5, Sodium 1266, Carbohydrate 48.5, Fiber 3.3, Sugar 3.8, Protein 29.4

QUICK AND EASY CHICKEN AND VEGETABLE CASSEROLE



Quick and easy Chicken and Vegetable Casserole image

This is a quick one-pot complete meal for when you are in a hurry and don't have time to spend in the kitchen. This can be a little bland as is in the recipe, but can easily be spiced up however you like it!

Provided by dale7793

Categories     One Dish Meal

Time 25m

Yield 4 serving(s)

Number Of Ingredients 9

2 cups white rice
2 cups chicken broth
2 cups hot water
12 -16 ounces cauliflower or 12 -16 ounces carrots (or other vegetable)
2 lbs boneless skinless chicken breasts, uncooked and diced
onion powder
garlic powder
salt
pepper

Steps:

  • In a large pot with a lid, pour in liquid, add the rice, and give it a little stir.
  • Layer the frozen vegetables on top of the rice, and the raw chicken pieces on top of the vegetables.
  • Sprinkle the chicken with onion powder, garlic powder, salt and pepper.
  • Cover, and bring to a boil Let boil for 3-5 minutes.
  • Stir, then reduce to med-high heat, and cook for 10-15 minutes, or until rice is tender.

MICROWAVE VEGETABLE CHICKEN CASSEROLE OAMC



Microwave Vegetable Chicken Casserole OAMC image

This is a great casserole I have been making for years. I have also included the directions for OAMC.

Provided by bmcnichol

Categories     One Dish Meal

Time 25m

Yield 6 serving(s)

Number Of Ingredients 10

8 ounces medium egg noodles
1 cup water
1 1/2 cups chicken broth
16 ounces frozen broccoli cauliflower red sweet pepper mix, thawed
1 onion, chopped
2 cups chopped cooked chicken
1/2 teaspoon garlic powder
1/2 teaspoon salt
1/4 teaspoon pepper
1 cup shredded swiss cheese

Steps:

  • In 3 quart microwave safe casserole dish, mix noodles, water and chicken broth.
  • Cover with lid and microwave on high for 6 minutes, stirring once during cooking.
  • Add vegetables, onion, chicken and seasonings.
  • Cover and microwave on high for 7-9 minutes, stirring once during cooking, until vegetables are hot,crisp and tender and noodles are tender.
  • Stir in half of cheese and mix well.
  • Sprinkle casserole with remaining cheese.
  • Cook, uncovered, on high for 2-3 minutes until cheese is melted.
  • To freeze casserole, do not thaw vegetables.
  • Cook noodles as directed above and then cool in refrigerator until cold. Add vegetables, onion, chicken, seasonings, and half of cheese; sprinkle with remaining cheese, wrap well, label, and freeze up to 3 months.
  • To thaw and reheat, thaw casserole overnight in refrigerator. Microwave on medium for 3-5 minutes, stirring once. Then microwave on high for 1-3 minutes until noodles and vegetables are tender and casserole is thoroughly heated.

QUICK-TOPPED VEGETABLE CHICKEN CASSEROLE



Quick-Topped Vegetable Chicken Casserole image

Number Of Ingredients 18

CASSEROLE
1 (10 3/4-ounce) can condensed cream of chicken soup
1 (3-ounce) package cream cheese softened
1/2 cup milk
1/2 cup chopped celery
1/2 cup chopped onion
1/4 cup grated Parmesan cheese
1/4 cup chopped green bell peppers
1/4 cup shredded carrot
2 to 3 cups cubed cooked chicken
1 (9-ounce) package cut frozen broccoli in a pouch, cooked, drained
TOPPING
1 cup complete or buttermilk pancake, waffle mix
1/4 cup slivered almonds
1 cup (4 oz.) shredded Cheddar cheese
1/4 cup milk
1 tablespoon oil
1 egg, slightly beaten

Steps:

  • Heat oven to 375°F. In large saucepan, combine soup, cream cheese, 1/2 cup milk, celery, onion, Parmesan cheese, bell pepper and carrot. Cook over medium heat until mixture is hot and cream cheese is melted, stirring frequently. Stir in chicken and broccoli. Pour into ungreased 2-quart casserole or 12 x 8-inch (2-quart) baking dish.In medium bowl, combine all topping ingredients blend well. Spoon tablespoonfuls of topping over hot chicken mixture.Bake at 375°F. for 20 to 30 minutes or until topping is golden brown and chicken mixture bubbles around edges.HIGH ALTITUDE - Above 3,500 feet: No change.Nutrition Per Serving: Calories 510 Protein 35g Carbohydrate 29g Fat 28g Sodium 1140mgFrom "Pillsbury Best of the Bake-Off® Cookbook." Copyright 2004 General Mills. Used with permission of the publisher, Wiley Publishing, Inc. All Rights Reserved.

Nutrition Facts : Nutritional Facts Serves

Tips:

  • Prep Vegetables Evenly: Cut vegetables into uniform sizes to ensure even cooking.
  • Choose Fresh Vegetables: Fresh vegetables offer better flavor and texture.
  • Don't Overcook the Chicken: Overcooked chicken becomes dry and tough.
  • Use a Variety of Vegetables: Incorporate a mix of vegetables for a colorful and flavorful dish.
  • Season Liberally: Don't be afraid to add herbs, spices, and seasonings to enhance the flavors.
  • Use Quality Cheese: Opt for flavorful cheeses that melt well, such as cheddar, mozzarella, or Parmesan.
  • Don't Skimp on the Sauce: A flavorful sauce adds moisture and richness to the casserole.
  • Bake Until Golden Brown: Bake the casserole until the top is golden brown and bubbly.

Conclusion:

Chicken vegetable casserole is a versatile and comforting dish that can be enjoyed by people of all ages. With its combination of tender chicken, colorful vegetables, and a creamy sauce, this casserole is a surefire hit at any gathering. Whether you're looking for a quick and easy weeknight meal or a hearty dish to serve at a potluck, this recipe has you covered. Don't be afraid to experiment with different vegetables, cheeses, and seasonings to create your own unique version of this classic casserole.

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