Creamy Chicken and Veggie Casserole
Indulge in the ultimate comfort food with this Creamy Chicken and Veggie Casserole, a hearty and wholesome one-dish meal bursting with flavor and texture. Tender shredded chicken is paired with vibrant broccoli florets, sweet carrots, and garden peas, all nestled in a velvety, cheesy sauce made from scratch. This comforting casserole is layered over fluffy white rice, topped with a golden crispy panko-parmesan crust, and baked to bubbling perfection. Perfect for busy weeknights or cozy family dinners, this quick-prep dish comes together in under an hour and promises a satisfying, nutrient-packed meal everyone will love. Whether you’re seeking a kid-friendly dinner or a warm crowd-pleaser, this recipe delivers on creamy, crunchy, and crave-worthy goodness!
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Recipe Information
Ingredients
- 2 pieces boneless, skinless chicken breasts
- 2 cups broccoli florets
- 1 cup carrots, sliced
- 1 cup frozen peas
- 3 tablespoons butter
- 3 tablespoons all-purpose flour
- 2 cups chicken broth
- 1 cup heavy cream
- 1 cup shredded cheddar cheese
- 1 teaspoon garlic powder
- 1 teaspoon salt
- 0.5 teaspoon black pepper
- 2 cups cooked white rice
- 0.5 cup panko breadcrumbs
- 0.25 cup grated parmesan cheese
- 1 tablespoon olive oil
Instructions
Preheat your oven to 375°F (190°C). Grease a 9x13-inch baking dish with butter or non-stick spray.
Cook the chicken breasts in a pot of boiling water for 15-20 minutes, or until fully cooked. Allow to cool slightly, then shred into bite-sized pieces.
Steam the broccoli and carrots until tender-crisp, about 4-5 minutes. Drain well and set aside.
In a large saucepan, melt butter over medium heat. Whisk in the flour and cook for 1-2 minutes, stirring constantly, to form a roux.
Gradually add chicken broth while whisking to avoid lumps. Stir in the heavy cream and bring the mixture to a simmer. Cook until thickened, about 3-4 minutes.
Add shredded cheddar cheese, garlic powder, salt, and black pepper to the sauce. Stir until the cheese is melted and the sauce is smooth.
In a large mixing bowl, combine the cooked chicken, steamed broccoli, carrots, peas, cooked rice, and the creamy cheese sauce. Stir until everything is well-coated.
Transfer the mixture to the prepared baking dish and spread it out evenly.
In a small bowl, combine panko breadcrumbs, grated parmesan cheese, and olive oil. Sprinkle this mixture evenly over the casserole.
Bake in the oven for 20-25 minutes, or until the top is golden brown and the casserole is bubbling.
Let the casserole rest for 5 minutes before serving. Enjoy your Creamy Chicken and Veggie Casserole!
Nutrition Facts
Calories |
560 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 31.0 g | 40% | |
| Saturated Fat | 17.2 g | 86% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 128 mg | 43% | |
| Sodium | 1026 mg | 45% | |
| Total Carbohydrate | 35.8 g | 13% | |
| Dietary Fiber | 4.1 g | 15% | |
| Total Sugars | 4.5 g | ||
| Protein | 31.0 g | 62% | |
| Vitamin D | 0.1 mcg | 1% | |
| Calcium | 235 mg | 18% | |
| Iron | 2.6 mg | 15% | |
| Potassium | 449 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.
