Veggies And Chicken Casserole Recipes

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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.

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.

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

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.

VEGGIES AND CHICKEN CASSEROLE



Veggies and Chicken Casserole image

This is a very easy, delicious, hot chicken dish. Our very favorite.

Provided by Nyla Holman

Categories     Meat and Poultry Recipes     Chicken     Chicken Breast Recipes     Skillet

Yield 6

Number Of Ingredients 8

1 onion, chopped
4 stalks celery, chopped
1 green bell pepper, chopped
1 (10.75 ounce) can condensed cream of chicken soup
1 (10.75 ounce) can condensed cream of celery soup
1 ¼ cups water
2 whole boneless, skinless chicken breast, cubed
1 cup croutons

Steps:

  • Preheat oven to 350 degrees F (175 degrees C).
  • In a large skillet over medium heat, saute the onion, celery and green pepper in butter or margarine. Add the cream of chicken soup, cream of celery soup and water and simmer all together until hot.
  • Place chicken in the bottom of a lightly greased 9x13 inch baking dish. Put croutons on top of chicken, then pour soup mixture over croutons. Cover baking dish with foil and bake in the preheated oven for 1 hour. Remove foil and bake for an additional 30 to 45 minutes.

Nutrition Facts : Calories 165 calories, Carbohydrate 13.3 g, Cholesterol 32.5 mg, Fat 7 g, Fiber 1.3 g, Protein 12 g, SaturatedFat 1.8 g, Sodium 821.1 mg, Sugar 2.9 g

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

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