Best Healthy Chicken Vegetable Casserole Recipes

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.

HEALTHY CHICKEN VEGETABLE CASSEROLE

Steps:

• Prepare the white sauce by placing the butter in a small sauce pot that has been preheated over medium heat. Once the butter foams, add flour and stir for 1 minute; try not to let the mixture turn brown. Add milk to the mixture turn brown. Add milk to the mixture and continue to stir until it starts to bubble. Reduce heat and simmer for 10 minutes. Add pepper, Italian seasoning and Parmesan ceese to the sauce. Stir to combine. Cook pasta according to package directions. While pasta is cooking, preheat oven to 350°F During the last minute of pasta's cooking, add the chopped broccoli to the water. Allow to simmer for one minute.
• Drain the pasta and broccoli. Spritz the bottom and sides of a 9x13 oven-proof casserole dish with nonstick cooking spray.
• In a large bowl, combine the pasta and broccoli with the chicken and chopped vegetables; cover with the sauce. Place in the baking dish. Sprinkle with the Monterey Jack cheese and cover with foil.
• Bake for 20 minutes; remove foil and continue to bake until cheese is melted (about 10 minutes).