Chicken and vegetable casserole is a creamy, hearty dish that brings warmth and satisfaction. It’s simple to make, perfect for family dinners, and a great way to sneak in veggies. You’ll love how quickly this dish comes together!
Table of Contents
Chicken and Vegetable Casserole Recipe Overview
What Makes This Casserole Special
This chicken and vegetable casserole stands out with its rich flavors and comforting textures. The creamy base paired with tender chicken and a medley of vegetables makes every bite a delight. It’s also incredibly versatile, allowing you to use leftover meats or whatever vegetables you have on hand. This recipe is family-friendly, kid-approved, and can be prepared in just about an hour!
Ingredients for Chicken and Vegetable Casserole
Essential Ingredients
- 1/2 cup unsalted butter, softened
- 1 cup full-fat sour cream (or lower-fat alternative/plain yogurt)
- 1 large egg
- 1 cup all-purpose flour (or gluten-free flour)
- 1 teaspoon baking powder
- 1 teaspoon salt
- 1/2 teaspoon rubbed sage (or half the amount if using dried sage)
- 1 package (16 ounces) frozen mixed vegetables, thawed
- 2 cups cubed cooked chicken or turkey (or leftover ham)
- 1 can (10-3/4 ounces) condensed cream of mushroom soup (or cream of celery/other condensed soup)
- 1/2 cup chopped onion
- 1/2 cup shredded cheddar cheese (freshly grated preferred)
Optional Ingredients for Variations
- Mushrooms
- Sweet potatoes
- Zucchini
- Wild rice
- Crushed tortilla chips
Step-by-Step Instructions
Preparing the Base
Start by beating together the softened butter and sour cream in a small bowl until smooth. Then, add the egg and mix until well combined. In another bowl, whisk together the flour, baking powder, salt, and sage. Gradually incorporate the dry mixture into the creamed mixture, stirring just until combined.
Mixing the Filling
In a large bowl, combine the thawed vegetables, chicken, condensed soup, and chopped onion. Mix well to ensure all ingredients are evenly distributed. This filling packs in flavor and nutrition!
Assembling the Casserole
Spread the creamed base evenly into a greased 3-quart baking dish. Pour the vegetable and chicken mixture over the creamed base, ensuring it’s evenly distributed. Finally, sprinkle the shredded cheddar cheese on top for a deliciously gooey finish.
Baking Instructions
Bake the casserole uncovered in a preheated oven at 400°F for 35 to 40 minutes. You’ll know it’s ready when it’s heated through and bubbling, creating a golden, crispy top that’s hard to resist.
Tips for Perfecting Your Casserole
Storage Guidelines
This casserole can be stored in the refrigerator for 3 to 4 days after cooling. Reheat in the microwave or a 325°F oven until hot. It’s perfect for meal prep!
Freezing Considerations
While freezing is not generally recommended due to potential changes in the consistency from the dairy ingredients, you can adjust the recipe for fresh enjoyment each time.
Vegetarian and Gluten-Free Modifications
If you’re looking for a vegetarian option, simply omit the chicken and load up on more vegetables like mushrooms and zucchini. For a gluten-free version, substitute the flour and condensed soup with suitable alternatives.
Variations to Try
Adding Different Vegetables
Feel free to get creative! Incorporating corn and black beans can give a southwestern twist to your chicken and vegetable casserole. Experiment with your favorite seasonal vegetables as well.
Incorporating Grains or Crunch
Add wild rice for a heartier dish or sprinkle crushed tortilla chips on top before baking for an extra crunch. These variations enhance both flavor and texture!
FAQs
What ingredients are needed for this casserole?
This casserole requires chicken, mixed vegetables, sour cream, and a few pantry staples like flour and baking powder.
Can this casserole be made ahead of time?
Yes, you can prepare this casserole ahead of time and store it in the refrigerator until you’re ready to bake it.
Is this casserole suitable for vegetarians?
Yes, you can make it vegetarian by omitting the chicken and adding more vegetables.
How long does it take to cook this casserole?
The cooking time is about 35 to 40 minutes at 400°F.
Can I use different vegetables in this recipe?
Absolutely! Feel free to swap in any vegetables you prefer or have on hand.
Related Recipes to try
Conclusion
Enjoy making this chicken and vegetable casserole. It’s a wonderful way to bring comfort food to your table and can easily adapt to your family’s preferences. For more delicious ideas, check out recipes on our Pinterest page. Happy cooking!
Chicken and Vegetable Casserole: A Comforting Delight
Equipment
- mixing bowl
- whisk
- baking dish
- oven
Ingredients
- ½ cup unsalted butter softened
- 1 cup full-fat sour cream or lower-fat alternative/plain yogurt
- 1 large egg
- 1 cup all-purpose flour or gluten-free flour
- 1 teaspoon baking powder
- 1 teaspoon salt
- ½ teaspoon rubbed sage or half the amount if using dried sage
- 1 package (16 ounces) frozen mixed vegetables thawed
- 2 cups cubed cooked chicken or turkey, or leftover ham
- 1 can (10-3/4 ounces) condensed cream of mushroom soup or cream of celery/other condensed soup
- ½ cup chopped onion
- ½ cup shredded cheddar cheese freshly grated preferred
Instructions
- Beat together the softened butter and sour cream until smooth, then mix in the egg.
- Whisk together the flour, baking powder, salt, and sage, then gradually add to the creamed mixture.
- Spread the mixture evenly into a greased 3-quart baking dish.
- Mix the thawed vegetables, chicken, condensed soup, and onion in a large bowl, then pour over the creamed base.
- Sprinkle cheese on top and bake uncovered at 400°F for 35 to 40 minutes until heated through.