Chicken Vegetable Casserole
The Chicken Vegetable Casserole is a comforting dish made with shredded chicken, mixed vegetables, and a creamy sauce, topped with melted cheese and breadcrumbs. The casserole is baked until golden brown, offering a hearty and flavorful meal. It’s a customizable recipe, allowing for variations in seasoning and ingredients. This dish is perfect for a family dinner and can be easily prepared ahead of time.
Ingredients
- 3-4 boneless skinless chicken breasts
- 2 cups mixed vegetables e.g., carrots, peas, corn
- 1 can cream of chicken soup 10.5 oz
- 1 cup shredded cheddar cheese optional
- 1/2 cup breadcrumbs optional
- 1 tablespoon olive oil for cooking
- Salt pepper, garlic powder to taste
- 1/2 teaspoon dried thyme optional
Instructions
- Preheat your oven to 375°F (190°C).
- Cook the Chicken: In a skillet, heat olive oil over medium heat. Season chicken breasts with salt, pepper, and garlic powder. Cook until golden brown on both sides (about 5-7 minutes each side), then shred into bite-sized pieces.
- Prepare the Vegetables: If using frozen vegetables, thaw them. If using fresh, blanch them for a few minutes in boiling water.
- Make the Sauce: In a mixing bowl, combine the cream of chicken soup with 1/4 cup water to make a creamy sauce. Add dried thyme, salt, and pepper to taste.
- Assemble the Casserole: In a large baking dish, combine the shredded chicken, vegetables, and sauce. Mix well to coat all ingredients.
- Top with Cheese: Sprinkle shredded cheddar cheese on top, followed by breadcrumbs if using.
- Bake: Bake for 25-30 minutes, or until the casserole is bubbling and the top is golden brown.
Notes
- For a spicier version, add a pinch of chili flakes or a diced jalapeño to the sauce.
- You can swap out the cream of chicken soup for a homemade version to make the dish more flavorful.
- Make ahead: Prepare and refrigerate the casserole before baking for a quick meal later.