Can I make this casserole ahead of time?

Absolutely! Preparing the casserole in advance is a great way to save time on busy days. Simply assemble the casserole as instructed, cover it tightly with foil or plastic wrap, and refrigerate for up to 24 hours before baking. When you're ready to serve, bake it directly from the fridge, adding a few extra minutes to the cooking time.

How do I store leftovers?

Storing leftovers is simple. Transfer the casserole to an airtight container and refrigerate it for up to 3 days . Reheat individual portions in the microwave or warm the entire dish in the oven at 350°F (175°C) until heated through.

Can I freeze the casserole?

Yes, this dish is freezer-friendly! Assemble the casserole but don't bake it. Cover it securely with foil or a lid, and freeze for up to 3 months . Thaw the casserole in the refrigerator overnight before baking as usual.

What can I use instead of cream of chicken soup?

If you prefer not to use canned soup, a homemade béchamel sauce is a fantastic substitute. Alternatively, you can use cream of mushroom soup for a slightly different flavor profile.

How can I make the casserole gluten-free?

Creating a gluten-free version is easy. Use gluten-free breadcrumbs for the topping and check that all other ingredients, such as soup or sauces, are certified gluten-free. A quick read of the labels will help ensure your dish is safe for gluten-sensitive diners.

Is it possible to make a dairy-free version?

Yes! Swap out the dairy products with plant-based alternatives like almond milk , coconut cream , or vegan cheese . These substitutes work beautifully and cater to those with lactose intolerance or vegan preferences.

Can you bake raw chicken and vegetables in the same pan?

Yes, you can bake raw chicken and vegetables together in the same pan for convenience. However, it’s essential to cut the chicken and vegetables into even pieces to ensure everything cooks uniformly.

Is it OK to bake raw chicken with vegetables?

It’s perfectly safe to bake raw chicken with vegetables, as long as the chicken reaches an internal temperature of 165°F (74°C) . Ensure the vegetables don't overcook by cutting them into appropriate sizes or layering them properly beneath the chicken.

What are the 5 components of a casserole?

Protein : Chicken, turkey, tofu, or beans. Vegetables : Broccoli, carrots, spinach, or peas. Binder : Cream of chicken soup, béchamel, or a tomato-based sauce. Carbohydrates : Rice, pasta, or potatoes for added bulk. Topping : Cheese, breadcrumbs, or crushed crackers for texture and flavor.

Chicken Vegetable Casserole: Easy and Delicious Recipe

Description

This Chicken Vegetable Casserole is the ultimate comfort food—a creamy, cheesy, and hearty dish packed with tender chicken, vibrant vegetables, and a flavorful sauce baked to bubbly perfection.

Ingredients

2 tablespoons olive oil
1 lb boneless, skinless chicken breasts or thighs, diced
1 teaspoon garlic powder
1 teaspoon onion powder
Salt and pepper, to taste
1 cup broccoli florets, chopped
1 cup carrots, sliced thin
1 cup frozen peas
1 cup red or yellow bell pepper, diced
1 can (10.5 oz) cream of chicken soup
¾ cup sour cream
½ cup milk
1 teaspoon Italian seasoning
1 ½ cups shredded cheddar cheese, divided
1 cup crushed crackers or breadcrumbs

2 tablespoons fresh parsley, chopped (optional, for garnish)

Instructions

Preheat oven to 350°F (175°C). Grease a 9×13-inch baking dish and set aside.
Heat olive oil in a skillet over medium heat. Add diced chicken, garlic powder, onion powder, salt, and pepper. Cook until the chicken is browned and cooked through, about 6–7 minutes. Remove from heat.
Steam or lightly sauté the broccoli, carrots, and bell peppers until slightly tender but still crisp.
In a large bowl, mix cream of chicken soup, sour cream, milk, and Italian seasoning until smooth. Stir in the cooked chicken, prepared vegetables, frozen peas, and 1 cup of cheddar cheese.
Transfer mixture to the prepared baking dish and spread evenly.
Sprinkle remaining cheese over the top, followed by crushed crackers or breadcrumbs.
Bake uncovered for 30–35 minutes or until hot, bubbly, and golden on top.
Garnish with parsley and serve warm.

Notes

Variations: Use turkey instead of chicken, or swap vegetables like zucchini or spinach for variety.

Dairy-Free Tip: Replace sour cream and cheese with plant-based alternatives.

Gluten-Free Option: Use gluten-free cream of chicken soup and certified gluten-free breadcrumbs.

Prep Time: PT20M
Cook Time: PT35M
Category: Dinner, Main Course
Method: Oven
Cuisine: American, Comfort Food

Nutrition

Serving Size: 1/6 of recipe
Calories: 470 kcal
Sugar: 5g
Sodium: 710mg
Fat: 28g
Saturated Fat: 11g
Unsaturated Fat: 15g
Trans Fat: 0.5g
Carbohydrates: 28g
Fiber: 4g
Protein: 29g
Cholesterol: 90mg

Keywords: chicken vegetable casserole, chicken casserole recipe, baked chicken and veggies, creamy chicken bake, healthy family dinner, one-pan casserole, easy chicken recipe, comfort food dinner, freezer-friendly meals