Colorful Chicken Casserole
Bursting with vibrant colors and wholesome flavors, this Colorful Chicken Casserole is a comforting, one-dish meal that's as visually appealing as it is delicious. Featuring tender chunks of golden-seared chicken, a medley of fresh vegetables like red and yellow bell peppers, zucchini, broccoli, and baby carrots, and a creamy, cheesy sauce infused with garlic and paprika, this casserole is the perfect balance of hearty and nutritious. Combined with fluffy white or brown rice and topped with a blanket of melted cheddar cheese, it’s an easy-to-make, family-friendly recipe ready in just one hour. Whether you're meal prepping, feeding a crowd, or simply looking for a satisfying dinner, this baked chicken casserole is your go-to dish for comfort food with a healthy twist.
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Recipe Information
Ingredients
- 2 pieces boneless, skinless chicken breasts
- 1 medium red bell pepper
- 1 medium yellow bell pepper
- 1 medium zucchini
- 2 cups broccoli florets
- 1 cup baby carrots
- 2 cups cooked white or brown rice
- 1 cup shredded cheddar cheese
- 1 can (10.5 oz) cream of chicken soup
- 0.5 cup sour cream
- 0.5 cup milk
- 2 tablespoons olive oil
- 2 pieces garlic cloves, minced
- 1 small onion, diced
- 1 teaspoon paprika
- 1 teaspoon dried oregano
- 1 teaspoon salt
- 0.5 teaspoon black pepper
Instructions
Preheat your oven to 375°F (190°C). Lightly grease a 9x13-inch casserole dish and set it aside.
Slice the red and yellow bell peppers thinly, dice the zucchini into small cubes, and set aside with the broccoli and baby carrots.
Heat 1 tablespoon of olive oil in a large skillet over medium heat. Season the chicken breasts with salt, pepper, and paprika, then sear them for 3-4 minutes on each side until golden. Remove from the pan and let them cool slightly before cutting into bite-sized pieces.
In the same skillet, heat the remaining 1 tablespoon of olive oil. Add the diced onion and minced garlic, cooking for 2-3 minutes until softened and fragrant.
Stir the cream of chicken soup, sour cream, and milk into the skillet. Mix well and heat gently over low to medium heat. Add the dried oregano, stirring to combine.
In a large mixing bowl, combine the cooked rice, chopped chicken, prepared vegetables (bell peppers, zucchini, broccoli, and carrots), and the cheese sauce from the skillet.
Transfer the mixture into the prepared casserole dish, spreading it out evenly. Sprinkle the shredded cheddar cheese over the top.
Cover the casserole with aluminum foil and bake for 25 minutes in the preheated oven. Then, remove the foil and bake for an additional 15 minutes, or until the cheese is melted and bubbly.
Let the casserole cool for 5-10 minutes before serving. Garnish with fresh herbs, if desired, and enjoy!
Nutrition Facts
Calories |
427 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 19.6 g | 25% | |
| Saturated Fat | 9.2 g | 46% | |
| Polyunsaturated Fat | 0.4 g | ||
| Cholesterol | 85 mg | 28% | |
| Sodium | 724 mg | 31% | |
| Total Carbohydrate | 34.6 g | 13% | |
| Dietary Fiber | 3.1 g | 11% | |
| Total Sugars | 8.5 g | ||
| Protein | 29.6 g | 59% | |
| Vitamin D | 0.6 mcg | 3% | |
| Calcium | 269 mg | 21% | |
| Iron | 1.9 mg | 11% | |
| Potassium | 527 mg | 11% | |
*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.
