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.

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.

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.

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.

VEGETABLE CHICKEN CASSEROLE

Steps:

• Place chicken in a greased shallow 2-qt. baking dish. Top with the carrots, potatoes and celery. Combine the soup, water, salt and pepper; pour over vegetables. , Cover and bake at 350° for 60-75 minutes or until vegetables are tender.

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.