Chicken and Vegetable Casserole
Comforting and oh-so-satisfying, this Chicken and Vegetable Casserole is the ultimate one-dish dinner that will have your family coming back for seconds. Featuring tender bites of seasoned chicken breast, a hearty medley of sautéed vegetables, and a lusciously creamy cheddar cheese sauce, this casserole is baked to perfection and topped with a buttery breadcrumb crust for added crunch. Infused with wholesome ingredients like broccoli, carrots, mushrooms, and chicken broth, it’s a balanced, crowd-pleasing meal that’s perfect for busy weeknights or cozy family gatherings. Serve it warm over a bed of rice or pasta for a complete, comforting dinner that will warm both hearts and appetites. Whether you're a casserole enthusiast or new to the world of baked dishes, this chicken and veggie bake is easy to make and sure to become a household favorite.
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Recipe Information
Ingredients
- 2 pieces boneless, skinless chicken breasts
- 2 tablespoons olive oil
- 1 teaspoon salt
- 0.5 teaspoon black pepper
- 0.5 teaspoon garlic powder
- 1 medium onion, diced
- 2 medium carrots, sliced
- 2 cups broccoli florets
- 1 cup mushrooms, sliced
- 2 tablespoons all-purpose flour
- 2 cups chicken broth
- 1 cup heavy cream
- 1.5 cups shredded cheddar cheese
- 3 cups cooked rice or pasta
- 0.5 cup breadcrumbs
- 2 tablespoons butter, melted
- 2 tablespoons fresh parsley, chopped (optional)
Instructions
Preheat your oven to 375°F (190°C).
Season the chicken breasts with salt, pepper, and garlic powder.
In a large skillet, heat 1 tablespoon of olive oil over medium-high heat. Cook the chicken until golden on both sides, about 4-5 minutes per side. Remove and set aside to cool slightly before chopping into bite-sized pieces.
In the same skillet, add the remaining olive oil and sauté the diced onion, carrots, broccoli, and mushrooms for 5-7 minutes until tender but not mushy.
Sprinkle the flour over the vegetables and stir well to coat. Gradually add the chicken broth while stirring to create a smooth sauce.
Stir in the heavy cream, half of the shredded cheddar cheese, and continue cooking until the sauce thickens, about 3 minutes. Adjust seasoning with additional salt and pepper to taste.
In a large mixing bowl, combine the cooked rice or pasta, chopped chicken, sautéed vegetables, and the cheese sauce. Mix well until evenly distributed.
Transfer the mixture to a greased 9x13-inch casserole dish and spread evenly.
In a small bowl, mix the breadcrumbs with melted butter. Sprinkle the breadcrumb mixture over the top of the casserole.
Top with the remaining shredded cheddar cheese.
Bake in the preheated oven for 25-30 minutes, or until the top is golden brown and bubbly.
Remove from the oven and let sit for 5 minutes before serving.
Garnish with fresh parsley if desired and serve warm.
Nutrition Facts
Calories |
3887 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 203.5 g | 261% | |
| Saturated Fat | 107.7 g | 538% | |
| Polyunsaturated Fat | 2.7 g | ||
| Cholesterol | 779 mg | 260% | |
| Sodium | 5899 mg | 256% | |
| Total Carbohydrate | 300.0 g | 109% | |
| Dietary Fiber | 17.0 g | 61% | |
| Total Sugars | 20.4 g | ||
| Protein | 199.0 g | 398% | |
| Vitamin D | 0.8 mcg | 4% | |
| Calcium | 1558 mg | 120% | |
| Iron | 19.8 mg | 110% | |
| Potassium | 2603 mg | 55% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
