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.

Nutriscore Rating: 67/100

Prep Time:25 mins

Cook Time:35 mins

Total Time:60 mins

Servings: 6

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

Directions

Step 1

Preheat your oven to 375°F (190°C).

Step 2

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.

Step 3

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.

Step 4

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.

Step 5

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.

Step 6

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.

Step 7

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.

Step 8

Transfer the mixture into a greased 9x13-inch casserole dish and spread it out into an even layer.

Step 9

In a small bowl, mix together the panko breadcrumbs and grated parmesan cheese. Sprinkle this mixture evenly over the top of the casserole.

Step 10

Bake in the preheated oven for 25-30 minutes, or until the top is golden brown and the casserole is bubbly.

Step 11

Remove from the oven and let it cool for 5 minutes before serving. Enjoy your delicious chicken vegetable casserole!

Nutrition Facts

Serving size	(2561.6g)

Amount per serving	% Daily Value*
Calories	3947.1

Total Fat 220.5g	0%
Saturated Fat 117.6g	0%
Polyunsaturated Fat 2.7g
Cholesterol 828.8mg	0%
Sodium 5558.5mg	0%
Total Carbohydrate 271.0g	0%
Dietary Fiber 22.5g	0%
Total Sugars 25.2g
Protein 204.9g	0%

Vitamin D 39.5IU	0%
Calcium 1800.6mg	0%
Iron 15.0mg	0%
Potassium 2701.8mg	0%

*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.

Source of Calories

Fat: 51.0%

Protein: 21.1%

Carbs: 27.9%