Healthy Chicken Vegetable 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.

HEALTHY CHICKEN VEGETABLE CASSEROLE

Steps:

• Prepare the white sauce by placing the butter in a small sauce pot that has been preheated over medium heat. Once the butter foams, add flour and stir for 1 minute; try not to let the mixture turn brown. Add milk to the mixture turn brown. Add milk to the mixture and continue to stir until it starts to bubble. Reduce heat and simmer for 10 minutes. Add pepper, Italian seasoning and Parmesan ceese to the sauce. Stir to combine. Cook pasta according to package directions. While pasta is cooking, preheat oven to 350°F During the last minute of pasta's cooking, add the chopped broccoli to the water. Allow to simmer for one minute.
• Drain the pasta and broccoli. Spritz the bottom and sides of a 9x13 oven-proof casserole dish with nonstick cooking spray.
• In a large bowl, combine the pasta and broccoli with the chicken and chopped vegetables; cover with the sauce. Place in the baking dish. Sprinkle with the Monterey Jack cheese and cover with foil.
• Bake for 20 minutes; remove foil and continue to bake until cheese is melted (about 10 minutes).

CHICKEN-VEGETABLE CASSEROLE

Steps:

• Steam broccoli & cauliflower for 25 minutes.
• Boil carrots until tender, then cut diagonally.
• Stir onions into olive oil in saute pan; heat until translucent.
• Chop broccoli & cauliflower coarsely with knife and place in 9x13 baking dish.
• Add carrots and cooked shredded chicken, salt & pepper to taste.
• Add onions to vegetables.
• In a separate pan, cook cream of chicken and cream of celery soups (undiluted), with milk to boiling point. Remove from heat immediately.
• Add cheese and stir until slightly melted.
• Pour soup mixture over chicken & vegetables. Mix well and bake at 350 degrees for 20 minutes or until bubbly.