Vegetable Chicken Casserole Recipes

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VEGETABLE CHICKEN CASSEROLE



Vegetable Chicken Casserole image

In Goshen, Indiana, Bonnie Smith assembles this comforting one-dish meal that's economically priced at 98 cents per serving. "To save time, you can substitute a package of frozen vegetables," Bonnie suggests.

Provided by Taste of Home

Categories     Dinner

Time 1h10m

Yield 5 servings.

Number Of Ingredients 8

3 cups cubed cooked chicken
4 medium carrots, cut into chunks
3 medium red potatoes, cut into chunks
3 celery ribs, sliced
1 can (10-3/4 ounces) condensed cream of chicken soup, undiluted
2/3 cup water
1/2 teaspoon salt
1/4 teaspoon pepper

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.

Nutrition Facts : Calories 288 calories, Fat 10g fat (3g saturated fat), Cholesterol 80mg cholesterol, Sodium 812mg sodium, Carbohydrate 21g carbohydrate (5g sugars, Fiber 4g fiber), Protein 28g protein.

CHICKEN AND VEGETABLE CASSEROLE



Chicken and Vegetable Casserole image

Make and share this Chicken and Vegetable Casserole recipe from Food.com.

Provided by Jellyqueen

Categories     Chicken Breast

Time 1h

Yield 4 serving(s)

Number Of Ingredients 11

2 chicken breasts, halved
4 carrots, quartered
1 cup white pearl onion
2 stalks celery, large pieces
2 potatoes, peeled, quartered
1/4 cup chicken broth
1 (10 ) can cream of mushroom soup
1/2 cup skim milk
1/4 teaspoon dried leaf thyme
1/8 teaspoon sage, Ground
1 bay leaf

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.

CHEESY CHICKEN CASSEROLE WITH VEGETABLES



Cheesy Chicken Casserole with Vegetables image

Crispy coated chicken thighs with delicious vegetables in a creamy cheese sauce for a satisfying dinner.

Provided by Cheerios

Categories     Meat and Poultry Recipes     Chicken     Chicken Thigh Recipes

Time 1h35m

Yield 8

Number Of Ingredients 13

½ cup dry farina cereal (such as Cream of Wheat®)
¼ cup cornmeal
½ teaspoon ground ginger
½ teaspoon ground turmeric
1 egg
2 pounds chicken thighs
2 tablespoons canola oil
2 potatoes, cut crosswise into thin slices
1 head cauliflower, broken into florets
¼ cup butter
4 tablespoons all-purpose flour
1 ½ cups milk
2 cups shredded Cheddar cheese

Steps:

  • Combine cereal, cornmeal, ginger, and turmeric in a resealable plastic bag. Shake well until evenly mixed.
  • Lightly beat egg in a separate bowl. Dip chicken thighs into the egg, one at time, and coat well. Place each thigh in the bag with the cereal mixture, seal, and shake well to coat.
  • Heat oil in a large frying pan over medium heat. Add chicken thighs; cook until browned, about 5 minutes per side. An instant-read thermometer inserted into the thickest part of the thigh should read 160 degrees F (70 degrees C). Transfer chicken onto a serving plate, reserve oil in the pan, and allow to cool.
  • Preheat the oven to 375 degrees F (190 degrees C).
  • Cook potatoes in the reserved oil until lightly browned, 4 to 5 minutes. Reduce heat and cook until softened, about 15 minutes.
  • Meanwhile, place a steamer insert into a saucepan and fill with water to just below the bottom of the steamer. Bring water to a boil. Add cauliflower, cover, and steam until tender, 2 to 6 minutes.
  • Arrange cauliflower florets along the inside edge of a 2 1/2-quart casserole dish. Cover the bottom with potatoes.
  • Melt butter in a saucepan over medium-low heat. Whisk in flour until the mixture becomes paste-like and light golden brown, about 5 minutes. Gradually whisk in milk and cook until thickened to desired consistency, 5 to 10 minutes. Add about 1/2 of the Cheddar cheese and stir until melted.
  • Pour sauce over the casserole, coating the vegetables well. Add chicken thighs and sprinkle remaining Cheddar cheese on top.
  • Bake in the preheated oven until chicken is browned, about 40 minutes. Remove from oven and place on a wire rack to cool.

Nutrition Facts : Calories 545.8 calories, Carbohydrate 30.8 g, Cholesterol 142.5 mg, Fat 32.2 g, Fiber 3.5 g, Protein 32.8 g, SaturatedFat 14 g, Sodium 333.2 mg, Sugar 4.6 g

FAMILY MEALS: CHICKEN & VEG CASSEROLE



Family meals: Chicken & veg casserole image

A Spanish-style one-pot stew flavoured with paprika and cumin that'll be a hit with children and adults alike

Provided by Caroline Hire - Food writer

Categories     Dinner, Main course

Time 1h15m

Yield Serves a family of 3-4

Number Of Ingredients 13

knob of butter
1 onion , finely chopped
3 medium carrots , finely chopped
2 medium sticks celery , finely chopped
500g approx chicken thigh
2 fat garlic cloves , crushed
1 tsp sweet smoked paprika
½ tsp ground cumin
1 tsp dried thyme
2 x 400g cans chopped tomatoes
1 chicken stock cube
1 red or orange pepper , diced
1 x 400g can chickpeas , drained (optional)

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.

Nutrition Facts : Calories 320 calories, Fat 17.3 grams fat, SaturatedFat 5 grams saturated fat, Carbohydrate 17 grams carbohydrates, Sugar 14.8 grams sugar, Fiber 6 grams fiber, Protein 24 grams protein, Sodium 1.2 milligram of sodium

CHICKEN VEGETABLE CASSEROLE



Chicken Vegetable Casserole image

"This recipe works wonders with leftover turkey or chicken," says Genia McClinchey of Lakeview, Michigan. "It's a great quick-and-easy entree to make when company pops in unexpectedly. I always get compliments when I serve it!"

Provided by Taste of Home

Categories     Dinner

Time 55m

Yield 6 servings.

Number Of Ingredients 12

1/2 cup butter, softened
1 cup sour cream
1 large egg
1 cup all-purpose flour
1 teaspoon baking powder
1 teaspoon salt
1/2 teaspoon rubbed sage
1 package (16 ounces) frozen mixed vegetables, thawed
2 cups cubed cooked chicken or turkey
1 can (10-3/4 ounces) condensed cream of mushroom soup, undiluted
1/2 cup chopped onion
1/2 cup shredded cheddar cheese

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.

Nutrition Facts : Calories 515 calories, Fat 32g fat (18g saturated fat), Cholesterol 157mg cholesterol, Sodium 1125mg sodium, Carbohydrate 33g carbohydrate (5g sugars, Fiber 5g fiber), Protein 23g protein.

CREAMY CHICKEN-VEGETABLE CASSEROLE



Creamy Chicken-Vegetable Casserole image

This one-dish casserole is loaded with colorful veggies and chunks of chicken in a creamy, cheese sauce.

Provided by Tyson Chicken

Categories     Trusted Brands: Recipes and Tips     Tyson® Grilled & Ready®

Time 1h10m

Yield 6

Number Of Ingredients 14

2 cups sliced fresh mushrooms
¾ cup chopped red or yellow sweet pepper, or combination
½ cup chopped onion
2 cloves garlic, minced
2 tablespoons butter
¼ cup all-purpose flour
¾ teaspoon salt
½ teaspoon dried thyme or marjoram, crushed
¼ teaspoon black pepper
2 cups milk
1 (10 ounce) package frozen chopped spinach, thawed and well drained
2 cups cooked brown or white rice
2 (6 ounce) packages Tyson® Grilled & Ready® Refrigerated Diced Chicken Breast
½ cup finely shredded Parmesan cheese

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.

Nutrition Facts : Calories 318.4 calories, Carbohydrate 28.9 g, Cholesterol 69.1 mg, Fat 10.3 g, Fiber 3.6 g, Protein 27.5 g, SaturatedFat 5.3 g, Sodium 544.3 mg, Sugar 5.8 g

CHICKEN VEGETABLE CASSEROLE



Chicken Vegetable Casserole image

I made this one night at the firehouse for the guys. Seemed to be a hit. I combined a few recipes I found into this personalized version!

Provided by MFD chef

Categories     One Dish Meal

Time 1h15m

Yield 4 serving(s)

Number Of Ingredients 13

4 chicken breasts (cut in strips)
1/2 lb wide egg noodles
1/2 lb frozen mixed vegetables
1 (8 ounce) can condensed cream of chicken soup
1/2 cup water
1 egg
1/8 cup butter (melted) or 1/8 cup margarine (melted)
Italian style breadcrumbs
1/4 lb sharp cheddar cheese (grated)
poultry seasoning
salt and pepper
dried basil
dried parsley

Steps:

  • Preheat oven to 375°F.
  • Cook chicken strips (season with last 4 ingredients to taste).
  • Cook noodles, rinse, drain, set aside.
  • Heat vegetables in pot of water, drain, set aside.
  • Beat eggs in a large bowl; add soup, water, and butter; mix all together thoroughly.
  • Combine (in casserole dish) noodles, chicken, vegetables, and mixture; fold together.
  • Top with bread crumbs to taste.
  • Bake uncovered for 40 minutes.
  • Top with cheese.
  • Bake additional 5 minutes.
  • Enjoy.

Nutrition Facts : Calories 738.5, Fat 35.9, SaturatedFat 15.5, Cholesterol 243.1, Sodium 736.4, Carbohydrate 52.8, Fiber 4.2, Sugar 1.6, Protein 50.2

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