Are you craving a mouthwatering meal that combines the perfect blend of tender chicken, vibrant vegetables, and cheesy goodness? Look no further! This Chicken and Vegetable Casserole is about to become your new family favorite - a dish so delicious, it'll have everyone asking for seconds before they've finished their first bite. Imagine a creamy, comforting casserole that's both easy to prepare and packed with flavor - this recipe is your ticket to becoming the kitchen hero of your household!
Prep Time: 15 mins
Cook Time: 45 mins
Total Time: 1 hrs
Cuisine: American
Serves: 6 servings
Ingredients
- 3 cups cooked chicken, shredded
- 2 cups mixed vegetables (peas, corn, carrots)
- 1 can cream of chicken soup
- 1 cup milk
- 1 cup shredded cheddar cheese
- 1 cup breadcrumbs
- Salt and pepper to taste
Instructions
- Preheat the oven to 375°F (190°C). Grease a 9x13 inch baking dish thoroughly with butter or cooking spray to prevent sticking.
- In a large mixing bowl, combine the shredded chicken, mixed vegetables, cream of chicken soup, and milk. Stir until all ingredients are well incorporated and evenly distributed.
- Season the mixture with salt and pepper, adjusting to your taste preferences. Mix thoroughly to ensure even seasoning.
- Pour the chicken and vegetable mixture into the prepared baking dish, spreading it evenly across the bottom of the dish.
- Sprinkle the shredded cheddar cheese evenly over the top of the chicken and vegetable mixture, creating a complete cheese layer.
- In a separate small bowl, prepare the breadcrumb topping by ensuring the breadcrumbs are loose and not clumped together.
- Carefully distribute the breadcrumbs over the cheese layer, creating a uniform and complete coverage.
- Place the casserole in the preheated oven and bake for 35-45 minutes, or until the top is golden brown and the edges are bubbling.
- Remove from the oven and let the casserole rest for 10 minutes before serving. This allows the dish to set and makes it easier to portion.
- Serve hot, portioning approximately 1 cup per serving. Optionally, garnish with fresh parsley or additional black pepper if desired.
Tips
- For maximum flavor, use leftover roasted or rotisserie chicken instead of plain boiled chicken. The extra depth of flavor will elevate your entire dish.
- Don't skip the resting time after baking! Those 10 minutes help the casserole set and make serving much easier.
- Feel free to customize your vegetables. While the recipe calls for peas, corn, and carrots, you can mix in whatever vegetables your family loves.
- For a crispier breadcrumb topping, consider mixing the breadcrumbs with a little melted butter before sprinkling on top.
- If you want to make this dish ahead of time, you can assemble everything except the breadcrumb topping and refrigerate. Just add the breadcrumbs right before baking.
- Want to make it healthier? Use low-fat milk, reduced-sodium cream of chicken soup, and whole grain breadcrumbs.
- Leftovers can be stored in the refrigerator for 3-4 days and reheat beautifully in the oven or microwave.
Nutrition Facts
Calories: 320kcal
Carbohydrates: 22g
Protein: 25g
Fat: 15g
Saturated Fat: 6g
Cholesterol: 85mg
