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!

Nutriscore Rating: 66/100

Prep Time:20 mins

Cook Time:35 mins

Total Time:55 mins

Servings: 6

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

Directions

Step 1

Preheat your oven to 375°F (190°C). Grease a 9x13-inch baking dish with butter or non-stick spray.

Step 2

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.

Step 3

Steam the broccoli and carrots until tender-crisp, about 4-5 minutes. Drain well and set aside.

Step 4

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.

Step 5

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.

Step 6

Add shredded cheddar cheese, garlic powder, salt, and black pepper to the sauce. Stir until the cheese is melted and the sauce is smooth.

Step 7

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.

Step 8

Transfer the mixture to the prepared baking dish and spread it out evenly.

Step 9

In a small bowl, combine panko breadcrumbs, grated parmesan cheese, and olive oil. Sprinkle this mixture evenly over the casserole.

Step 10

Bake in the oven for 20-25 minutes, or until the top is golden brown and the casserole is bubbling.

Step 11

Let the casserole rest for 5 minutes before serving. Enjoy your Creamy Chicken and Veggie Casserole!

Nutrition Facts

Serving size	(2226.8g)

Amount per serving	% Daily Value*
Calories	3256.8

Total Fat 186.5g	0%
Saturated Fat 101.4g	0%
Polyunsaturated Fat 2.6g
Cholesterol 775.6mg	0%
Sodium 6288.8mg	0%
Total Carbohydrate 192.7g	0%
Dietary Fiber 22.7g	0%
Total Sugars 26.2g
Protein 183.7g	0%

Vitamin D 10.2IU	0%
Calcium 1373.2mg	0%
Iron 16.0mg	0%
Potassium 2657.3mg	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: 52.7%

Protein: 23.1%

Carbs: 24.2%