Best Chicken Veggie Casserole Recipes

VEGGIE CHICKEN RICE CASSEROLE

Steps:

• Preheat oven to 350 degrees F (175 degrees C).
• In a large bowl combine the soup, chicken, cooked vegetables, cooked rice and water. Mix well and spread mixture in a 9x13 inch baking dish. Sprinkle crushed cracker crumbs on top and bake in the preheated oven for about 15 to 20 minutes. Let cool 10 minutes and serve.

EASIEST CHICKEN RICE & VEGGIE CASSEROLE

Steps:

• In a baking dish, mix together everything except the chicken.
• Place chicken on top. Sprinkle with additional paprika and pepper if desired.
• Bake uncovered at 375 for 1 hour.

SUPER VEGGIE CHICKEN AND WILD RICE CASSEROLE

Steps:

• Preheat oven to 350 degrees F (175 degrees C). Lightly oil a 9x13-inch baking dish.
• Place carrots in a microwave-safe bowl. Add 1 tablespoon water. Cover tightly with plastic wrap; poke holes in wrap to vent. Microwave on High for 1 minute. Drain.
• Combine chicken, rice and contents of seasoning packet, carrots, mushrooms, onion, peas, and spinach in a bowl. Stir in broth and soup. Pour mixture into prepared baking dish. Cover with foil.
• Bake, covered, 45 minutes. Remove foil and bake until hot and bubbling, about 45 more minutes. Top with shredded cheese just before casserole is done.

EASY MAC AND CHEESE VEGGIE CHICKEN CASSEROLE FROM COUNTRY CROCK®

Steps:

• Preheat oven to 400 degrees F. Combine 3 tablespoons Country Crock® Spread, milk, rotini, chicken, vegetables and cheddar cheese in 8-inch baking dish.
• Combine bread crumbs, Parmesan cheese and remaining Spread in small bowl; sprinkle over top of casserole.
• Bake until heated through and crumbs are toasted, about 30 minutes.

CHICKEN RICE & VEGGIE CASSEROLE

Steps:

• Preheat oven to 375 degrees.
• Stir the rice, onion, garlic, broccoli, cauliflower, chicken broth, tomato soup, brown sugar, vinegar and worcestershire together in a 9x13 baking dish.
• Combine the flour, garlic powder, salt and pepper together then toss the chicken in that mixture (I put it in a large ziploc bag and shake it all together).
• Place the seasoned chicken on the rice mixture and cover the baking dish with foil. Bake covered for 45 minutes.
• Remove foil and sprinkle with shredded cheese, bake uncovered for 10-15 minutes, until most of the liquid is gone and the cheese is bubbly.

CHICKEN VEGGIE CASSEROLE

Steps:

• In a large bowl, combine the soup, milk, thyme, salt and pepper. Stir in the chicken, corn, beans and potatoes. Pour into a greased 1-1/2-qt. baking dish. Bake, uncovered, at 400° for 15 minutes or until heated through.

HEARTY VEGGIE CHICKEN CASSEROLE

Steps:

• Cook vegetables according to package directions; drain. , Meanwhile, in a large saucepan, saute the onion in 1/4 cup butter for 2-3 minutes or until tender. Stir in the flour, sage, pepper and salt until blended. Gradually add broth and milk. Bring to a boil; cook and stir until thickened. Stir in the chicken, potatoes and mixed vegetables; heat through. , Transfer to a greased 13-in. x 9-in. baking dish. Melt the remaining butter; toss with stuffing cubes. Sprinkle over chicken mixture. , Bake, uncovered, at 450° for 10-12 minutes or until heated through.

CREAMY CHICKEN VEGGIE CASSEROLE

Steps:

• Using the deepest stovetop skillet or pot you have (minimum 6 quarts), add olive oil and heat on medium high until hot. Add sliced chicken and sautee until it just turns white, about 2 minutes, stirring frequently. Do not brown or overcook. Chicken will continue to cook as you add ingredients.
• Add carrots, broccoli, cauliflower, rice, water, chicken base powder and all seasonings. Stir and cover with lid, heat to a simmer then turn heat down to medium. Stirring occasionally, cook for approx 10 minutes or until rice is almost done.
• Remove lid, add the mushrooms with liquid and the cans of soup, stir and simmer uncovered for an additional 5 minutes or until it reached desired thick consistency. It should not be runny.
• Remove from heat. Stir in cheddar cheese and let the pot rest for 5 minutes to thicken.
• TIPS: Try it with different veggies and meats. We like this with tuna and peas as well, or with ground beef, green beans and corn. You can also make it into a sort of "shepherd's pie" by cutting the stovetop cooking time in half, covering the top with seasoned tater tots or hashbrowns or mashed potatoes and baking it uncovered in the oven for an additional 20-25 minutes. Experiment and enjoy!

CHICKEN, RICE, VEGGIE CASSEROLE

Steps:

• Cook the chicken breasts in the olive oil till it is done.
• Put rice, vegetables, and all but 1/2 cup of Italian dressing in a 5 quart baking dish. Put cooked chicken on top of mixture put remaining dressing on chicken. Cover with lid.
• Bake for 1 hour at 350 degrees F.

EASY MAC & CHEESE VEGGIE CHICKEN CASSEROLE

Steps:

• Preheat oven to 400. Combine 3 T. of spread with milk, pasta, chicken, veggies and cheddar cheese in an 8-inch baking dish. Combine bread crumbs, Parmesan and remaining spread in a small bowl; sprinkle on top. Bake 30 min. or until heated through.

HEARTY CHICKEN & VEGGIE CASSEROLE

Steps:

• 1. Preheat oven to 350. In large bowl, add your choice of soups, your choice of veggies and milk to make your "gravy". If you plan on serving over egg noodles, you could add an extra can of soup and more milk to make extra.
• 2. Place chicken in casserole dish and layer cheese on top of raw chicken. Pour soup mixture over chicken.
• 3. in small saucepan, heat butter and add stuffing. You don't want to cook the stuffing, the butter just prevents the stuffing from burning.
• 4. sprinkle stuffing mixture over casserole evenly.
• 5. cook for about an hour, or until chicken is done. depending on your choice of chicken, one might take longer than the other. A great indicator of this dish being done... the sauce will start to bubble.

CHICKEN AND VEGGIE CASSEROLE FROMMAGE

Steps:

• Put your veggies in the bottom of the casserole. Fan the sliced chicken breasts over the top of the veggies. Pour the cheese over the top of all and bake in a preheated 350 degree oven for about 10 minutes or until warm.
• Bring your cream and roux to a boil. Add in cheese and seasoning and simmer until smooth.

SKINNY CHICKEN VEGGIE CASSEROLE

Steps:

• 1. Preheat the oven to 350º F. Spray a 13x9-inch baking dish with nonstick cooking spray and set aside. 2. In a medium stock pot, bring the chicken broth to a simmer. Add the bay leaves and chicken and simmer covered for 15 minutes, flipping over at the halfway mark. The internal temperature should read 165º F. 3. Discard the bay leaves and reserve the chicken on a plate until cool enough to touch, then shred and set aside. 4. While the chicken is cooking, line a baking sheet with foil and spray with nonstick cooking spray. Toss the vegetables together with the olive oil, garlic, ½ teaspoon salt and black pepper. Roast in the oven for 25 minutes, or until they begin to brown and get soft, turning at the halfway point. 5. Cook the egg noodles in a large pot of salted water, according to package directions for al dente. Drain and set aside. 6. In a large bowl, whisk together the chicken soup, milk, onion powder, and garlic powder. To this, add the roasted vegetables, shredded chicken, cooked noodles, and the remaining salt. Stir well to combine. 7. Transfer the chicken and vegetable mixture to the prepared baking dish and top with the mozzarella cheese. Bake for 25 minutes, or until the cheese is melted.

CHICKEN VEGGIE CASSEROLE

Steps:

• 1. In a large bowl mix first seven ingredients until well blended.
• 2. Fold in diced chicken and pour into 9 X 13 baking dish lightly coated with non-stick cooking spray. Sprinkle crushed crackers over top and drizzle with melted butter. *Canned fried onions may be substituted for crackers. Sprinkle over top during the last 15 minutes of cooking.
• 3. Preheat oven to 375 and bake 40 to 45 minutes or until slightly bubbly. Goes nicely with a fruit salad.

CHICKEN-VEGGIE CASSEROLE

Steps:

• Heat oven to 400°F. Heat soup, milk and instant minced onion to boiling in 3-quart saucepan, stirring constantly. Stir in vegetables and chicken. Pour into ungreased rectangular baking dish, 11x7x1 1/2 inches.
• Mix remaining ingredients until crumbly; sprinkle over chicken mixture.
• Bake uncovered about 25 minutes or until topping is golden brown and soup is bubbly.