Chicken Vegetable Casserole
This hearty and comforting Chicken Vegetable Casserole is the ultimate crowd-pleaser, perfect for weeknight dinners or cozy family gatherings. Packed with tender shredded chicken, vibrant vegetables like broccoli, carrots, and peas, and a rich, creamy cheddar cheese sauce, this recipe is a wholesome and flavorful twist on classic comfort food. Layered with a mix of cooked rice or egg noodles and topped with a crunchy parmesan-panko crust, this casserole is baked to golden-brown perfection. With its quick prep, customizable ingredients, and one-dish convenience, this easy chicken casserole is a satisfying meal that’s sure to become a household favorite.
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Recipe Information
Ingredients
- 2 pieces chicken breasts, boneless and skinless
- 2 tablespoons olive oil
- 2 cloves garlic, minced
- 1 medium yellow onion, diced
- 2 medium carrots, sliced
- 2 cups broccoli florets
- 1 cup frozen peas
- 3 tablespoons unsalted butter
- 3 tablespoons all-purpose flour
- 2 cups chicken broth
- 1 cup heavy cream
- 1.5 cups cheddar cheese, shredded
- 1 teaspoon Italian seasoning
- 1 teaspoon salt
- 0.5 teaspoon black pepper
- 3 cups cooked white rice or egg noodles
- 0.5 cup panko breadcrumbs
- 0.25 cup parmesan cheese, grated
Instructions
Preheat your oven to 375°F (190°C).
Season the chicken breasts lightly with salt and pepper. In a large skillet, heat olive oil over medium heat. Add the chicken breasts and cook for 6-7 minutes per side, or until fully cooked. Remove from the skillet and set aside to cool slightly, then shred or dice the chicken into bite-sized pieces.
In the same skillet, add an additional tablespoon of olive oil if necessary. Sauté the minced garlic and diced onion until fragrant and translucent, about 3-4 minutes.
Add the sliced carrots and broccoli florets to the skillet. Cook and stir for 5-6 minutes, until the vegetables start to soften. Stir in the frozen peas and cook for an additional 2 minutes. Remove the vegetables from the skillet and set aside.
In a medium saucepan, melt the butter over medium heat. Whisk in the all-purpose flour and cook for 1-2 minutes to form a roux. Gradually pour in the chicken broth while whisking constantly to avoid lumps.
Stir in the heavy cream and bring the mixture to a gentle simmer. Add the shredded cheddar cheese, Italian seasoning, salt, and black pepper. Stir until the cheese is melted and the sauce is smooth. Remove from heat.
In a large mixing bowl, combine the cooked chicken, sautéed vegetables, cooked rice (or egg noodles), and the creamy sauce. Mix until everything is evenly coated.
Transfer the mixture into a greased 9x13-inch casserole dish and spread it out into an even layer.
In a small bowl, mix together the panko breadcrumbs and grated parmesan cheese. Sprinkle this mixture evenly over the top of the casserole.
Bake in the preheated oven for 25-30 minutes, or until the top is golden brown and the casserole is bubbly.
Remove from the oven and let it cool for 5 minutes before serving. Enjoy your delicious chicken vegetable casserole!
Nutrition Facts
Calories |
682 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 36.7 g | 47% | |
| Saturated Fat | 19.7 g | 98% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 138 mg | 46% | |
| Sodium | 901 mg | 39% | |
| Total Carbohydrate | 49.8 g | 18% | |
| Dietary Fiber | 3.9 g | 14% | |
| Total Sugars | 4.8 g | ||
| Protein | 34.5 g | 69% | |
| Vitamin D | 0.3 mcg | 1% | |
| Calcium | 306 mg | 24% | |
| Iron | 2.6 mg | 15% | |
| Potassium | 466 mg | 10% | |
*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.
