Chicken Veggie Casserole Recipes

CHICKEN AND VEGETABLE CASSEROLE

Steps:

• Preheat oven to 350F.
• Rinse chicken and pat dry.
• Heat a medium size non stick skillet over low heat; spray lightly with vegetable spray.
• Add chicken and cook quickly until browned on both sides.
• Remove chicken to a medium size shallow casserole.
• Add vegetables to casserole.
• In a small bowl combine broth, soup milk, thyme, sage and bay leaf; pour over chicken and vegetables.
• Bake, covered 1 hour or until vegetables and chicken are tender.

CREAMY CHICKEN AND VEGGIES CASSEROLE

Steps:

• Gather the ingredients.
• In heavy saucepan, cook onion in olive oil over medium heat until tender.
• Add flour; cook and stir 3 minutes.
• Add 1 teaspoon thyme leaves and milk; cook and stir until thick.
• Remove from heat and add Alfredo sauce, chicken, 1 1/4 cups Cheddar or Havarti cheese, 1/3 cup Parmesan cheese, and the frozen vegetables; stir gently.
• Place in a 2 1/2-quart casserole. Cover and refrigerate 8 to 24 hours.
• When ready to eat, preheat oven to 375 F.
• Place casserole, covered, in oven and bake for 25 to 30 minutes until warm.
• Meanwhile, in small bowl combine flour, 1/2 teaspoon dried thyme leaves, baking powder, 1/4 cup butter, 1/2 cup Cheddar or havarti cheese, Parmesan cheese, and egg and mix with a fork until crumbly.
• Uncover casserole and crumble this topping evenly over the top.
• Bake for 20 to 30 minutes longer, until filling bubbles and the topping is golden brown and crisp.

CHICKEN NOODLE CASSEROLE

Steps:

• Heat oven to 350°F. Spray bottom and sides of 13x9-inch (3-quart) glass baking dish with cooking spray. Cook and drain egg noodles as directed on package.
• In 12-inch nonstick skillet, melt 2 tablespoons of the butter over medium-high heat. Cook celery, onions, carrots and garlic in butter 6 to 7 minutes or until vegetables are tender.
• Add 2 1/2 cups of the chicken broth, the thyme, salt and pepper to skillet; heat to boiling. In small measuring cup, beat remaining 1/2 cup chicken broth and the flour with whisk. Stir into hot chicken broth mixture in skillet. Simmer and stir 1 to 2 minutes or until mixture thickens slightly. Remove from heat; stir in whipping cream and shredded chicken.
• Add cooked egg noodles to baking dish; stir in chicken mixture until mixed well. Cover; bake 30 to 35 minutes or until casserole is heated through.
• Meanwhile, in 8-inch nonstick skillet, melt remaining 2 tablespoons butter over medium heat. Cook bread crumbs in butter 3 to 4 minutes, stirring frequently, until golden brown. Remove from heat; stir in Parmesan cheese. Sprinkle over baked casserole. Garnish with chopped parsley before serving.

CHICKEN-VEGGIE CASSEROLE

Steps:

• Heat oven to 400°F. Heat soup, milk and instant minced onion to boiling in 3-quart saucepan, stirring constantly. Stir in vegetables and chicken. Pour into ungreased rectangular baking dish, 11x7x1 1/2 inches.
• Mix remaining ingredients until crumbly; sprinkle over chicken mixture.
• Bake uncovered about 25 minutes or until topping is golden brown and soup is bubbly.

FAMILY MEALS: CHICKEN & VEG CASSEROLE

Steps:

• Heat the butter in a large heavy-based pan. Add the onion, carrot and celery and cook gently until softened.
• Add the chicken thighs, garlic, spices and thyme. Cook stirring until the chicken is opaque.
• Pour in the tomatoes, plus one extra can of water or enough to cover the chicken and vegetables. Add the stock and pepper. Bring to a simmer and cook uncovered for 50 mins.
• If using, add the chickpeas and cook for a further five mins. Serve with rice. For young children, break the chicken into smaller pieces and serve.

EASIEST CHICKEN RICE & VEGGIE CASSEROLE

Steps:

• In a baking dish, mix together everything except the chicken.
• Place chicken on top. Sprinkle with additional paprika and pepper if desired.
• Bake uncovered at 375 for 1 hour.

HEARTY VEGGIE CHICKEN CASSEROLE

Steps:

• Cook vegetables according to package directions; drain. , Meanwhile, in a large saucepan, saute the onion in 1/4 cup butter for 2-3 minutes or until tender. Stir in the flour, sage, pepper and salt until blended. Gradually add broth and milk. Bring to a boil; cook and stir until thickened. Stir in the chicken, potatoes and mixed vegetables; heat through. , Transfer to a greased 13-in. x 9-in. baking dish. Melt the remaining butter; toss with stuffing cubes. Sprinkle over chicken mixture. , Bake, uncovered, at 450° for 10-12 minutes or until heated through.

VEGGIE CHICKEN RICE CASSEROLE

Steps:

• Preheat oven to 350 degrees F (175 degrees C).
• In a large bowl combine the soup, chicken, cooked vegetables, cooked rice and water. Mix well and spread mixture in a 9x13 inch baking dish. Sprinkle crushed cracker crumbs on top and bake in the preheated oven for about 15 to 20 minutes. Let cool 10 minutes and serve.

CREAM OF CHICKEN CASSEROLE WITH VEGGIES

Steps:

• Preheat oven to 400°F. Add hot water to stuffing mix; stir just until moistened. Set aside.
• Place chicken in 13x9-inch baking dish. Mix soup and vegetables; spoon over chicken. Top with prepared stuffing.
• Bake 30 minutes or until chicken is cooked through.

CREAMY CHICKEN-VEGETABLE CASSEROLE

Steps:

• Preheat oven to 350 degrees F. In an extra-large skillet cook and stir mushrooms, sweet pepper, onion, and garlic in hot butter over medium heat until tender. Stir in flour, salt, thyme, and black pepper. Slowly stir in milk; cook and stir until thickened and bubbly. Stir in spinach, rice, Grilled & Ready® Diced Chicken, and 1/4 cup of the Parmesan cheese.
• Spoon mixture into a 2-quart rectangular baking dish. Sprinkle with remaining Parmesan cheese. Bake, covered, 20 minutes. Uncover and bake about 10 minutes more or until heated through. Let stand 15 minutes before serving.

CHICKEN AND VEGGIE CASSEROLE FROMMAGE

Steps:

• Put your veggies in the bottom of the casserole. Fan the sliced chicken breasts over the top of the veggies. Pour the cheese over the top of all and bake in a preheated 350 degree oven for about 10 minutes or until warm.
• Bring your cream and roux to a boil. Add in cheese and seasoning and simmer until smooth.

CHICKEN VEGETABLE CASSEROLE

Steps:

• In a small bowl, cream butter and sour cream until smooth. Beat in egg. Combine the flour, baking powder, salt and sage; add to creamed mixture. Spread into a greased 3-qt. baking dish. , In a large bowl, combine the vegetables, chicken, soup and onion. Pour over crust; sprinkle with cheese. Bake, uncovered, at 400° for 35-40 minutes or until heated through.