Best Vegetable Chicken Casserole Recipes

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.

CHICKEN, VEGETABLE AND BROWN RICE CASSEROLE

Steps:

• Preheat oven to 375 degrees.
• In a 9x13" or larger casserole dish stir together rice, soup, water, 2 tablespoons of dill weed, 1 teaspoon of paprika, salt and pepper to taste, celery, onion, and carrots.
• make sure rice is covered by liquid.
• Skin chicken pieces and place meat side up on top of rice and vegetable mixture, leaving about 1" between pieces.
• Cover casserole dish tightly with aluminum foil and bake for 1 hour.
• After 1 hour, remove casserole from oven and check chicken for doneness by piercing thickest pieces and looking for clear juices.
• If juices are pink or unclear put casserole back in oven and bake until juices run clear.
• Meanwhile in a medium saucepan melt butter or margarine over low heat.
• Remove pan from heat and add in the crushed crackers, remaining 2 tablespoons of dill, and remaining 2 teaspoons of paprika.
• Stir well until butter is absorbed and mixture is moist.
• Remove casserole from oven and discard aluminum foil.
• Spoon cracker mixture over chicken pieces only and spread.
• Place casserole back in oven and bake 10-15 minutes more or until cracker mixture is firm but not dry.
• Remove casserole from oven and let stand 10 minutes or until liquid is absorbed into the rice.

CHICKEN AND VEGETABLE CASSEROLE

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 AND VEGETABLE CASSEROLE

Steps:

• Heat oven to 400°F. In large bowl, mix chicken, pasta sauce and vegetables. Pour into ungreased 9-inch square pan.
• In small bowl, mix Bisquick mix, Parmesan cheese and butter with fork or pastry blender until crumbly. Stir in egg. Sprinkle over chicken mixture.
• Bake 20 to 22 minutes or until topping is light golden brown.

VEGETABLE CHICKEN CASSEROLE

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.

CHICKEN-VEGETABLE AND STUFFING CASSEROLE

Steps:

• Preheat oven to 350 degrees F.
• If using box stuffing mix according to directions ( I always add a little celery and onion to it) --
• Spray a 9x13 pan with Pam cooking spray. Place cooked chicken on the bottom of the pan -- add the thawed mixed vegetables, then the cheese. In a small bowl, combine the soups, sour cream, Pickapeppa if using and garlic. Pour over the top of chicken/vegetable mixture. Top with stuffing. Baked covered 30 minutes -- then uncovered for 30 minutes.

CHICKEN AND VEGETABLE CASSEROLE WITH PUFF PASTRY (POT PIE)

Steps:

• In medium saucepan, combine broccoli, beans, corn, and celery, and add enough water to cover the vegetables (if using spinach instead of broccoli: cook seperately according to package directions so you can squeeze out the excess water; then combine with other veggies).
• Cover pan, and bring to a boil.
• Reduce heat to medium-low; simmer until vegetables are tender-crisp (8 minutes).
• Remove from heat and set aside.
• Preheat oven to 350°F.
• On a lightly floured surface, roll pastry out to a 12"x8" rectangle.
• Bake for 11-15 minutes on ungreased baking sheet; then set aside.
• Thin the cheese soup by mixing it with the milk.
• In large saucepan, melt butter over medium-high heat.
• Sauté chicken, garlic, onion, and mushrooms until onion and mushrooms are tender, stirring constantly (5 minutes).
• Stir in flour and seasonings, mixing well.
• Slowly pour in the chicken stock and cheese soup.
• Cook until mixture begins to boil.
• Cook 1 minute longer, stirring constantly.
• Stir in vegetables; cook until heated through.
• Pour mixture into 12"x8" casserole dish.
• Layer sliced cheese on top.
• Top with hot puff pastry.
• Bake until top is golden-brown (5 minutes).

CHICKEN VEGETABLE AND RICE CASSEROLE

Steps:

• Heat oven to 350°F.
• Mix cream cheese spread, milk and seasonings in large bowl until blended. Stir in pasta sauce. Add rice, chicken, vegetables, nuts, and basil; mix well.
• Spoon into 1-1/2-qt. casserole sprayed with cooking spray; cover.
• Bake 30 min. Uncover and stir. Combine remaining ingredients; sprinkle over casserole. Bake 20 to 25 min. or until casserole is heated through and topping is golden brown. Let stand 5 min. before serving.

MEXICAN CHICKEN AND VEGETABLE CASSEROLE

Steps:

• In a small bowl whisk together the cumin, the chili powder, the cinnamon, the vinegar, 1 of the garlic cloves, minced and mashed to a paste with a pinch of salt, 1 tablespoon of the oil, salt and pepper to taste, coating the chicken with the spice paste, and grill it on an oiled grill set about 6 inches over glowing coals or in an oiled ridged grill pan set over moderately high heat, turning it once, for 12 to 15 minutes on each side, or until it is cooked through.
• While the chicken is cooking, in a skillet cook the onion in the remaining 2 tablespoons oil over moderate heat, stirring occasionally, until it is lightly golden, add the remaining 2 garlic cloves, minced, and the tomatoes, and cook the mixture over moderately low heat, stirring occasionally, for 5 minutes. Add the zucchini, the broth, the jalapeño, the bell pepper, the corn, the orégano, salt and pepper to taste and simmer the mixture, stirring occasionally, for 20 minutes, or until the zucchini and bell pepper are tender.
• In a large flameproof shallow casserole combine the zucchini mixture and the chicken, sprinkle Monterey Jack over the top, and broil the mixture under a preheated broiler about 6 inches from the heat for 1 minute, or until the cheese is bubbling.

QUICK AND EASY CHICKEN AND VEGETABLE CASSEROLE

Steps:

• In a large pot with a lid, pour in liquid, add the rice, and give it a little stir.
• Layer the frozen vegetables on top of the rice, and the raw chicken pieces on top of the vegetables.
• Sprinkle the chicken with onion powder, garlic powder, salt and pepper.
• Cover, and bring to a boil Let boil for 3-5 minutes.
• Stir, then reduce to med-high heat, and cook for 10-15 minutes, or until rice is tender.

CHICKEN VEGETABLE CASSEROLE W/ CORNBREAD DUMPLINGS

Steps:

• 1. I have been making this recipe since my husband and I first got married 33 years ago. It is a great recipe to make when you need some shortcuts, but something that still tastes yummy! First, let me explain what to buy regarding the cornbread mix. This is an old recipe and back when I first starting making this, they sold cornbread mix in an 11 oz pouch. Where I live, they no longer sell that size and I now buy two 6.5 ounce pouches and so I use 13 ounces instead of 11 and it turns out fine. They also have 6 ounce boxes instead of pouches so you can use 2 of those as well. You just need a total of between 11-13 ounces of cornbread mix. This can be Jiffy, Martha White, Krusteaz, it doesn't matter.
• 2. Preheat Oven to 400. Drain the carrots and green beans. Chop the celery and onion.
• 3. In a 3 quart saucepan, heat oil and saute the celery and onion for 2 minutes. Stir in the undiluted cream of chicken soup, 1/2 cup of milk, carrots, green beans & chicken. Bring to a boil. Turn down to simmer.
• 4. Now, make your dumplings: Stir cornbread mix, parsley, egg, 1/4 cup milk, just until moistened.
• 5. Pour your chicken mixture into a 2 quart casserole that has been sprayed with non stick cooking spray. Drop cornbread dumplings on top by heaping tablespoons.
• 6. Bake 18-22 minutes or until bubbly and cornbread is browned.

HOMESTYLE CHICKEN AND VEGETABLE CASSEROLE (NILAGA)

Steps:

• Place chicken and onion in a large casserole and pour in the water. Bring to a boil, then lower heat to medium and simmer for 20 minute.
• Add the potatoes and simmer for 5 minutes. Add the plantains and simmer until the chicken,potatoes and plantains are tender, about 10 more minutes.Season with fish sauce, salt, and pepper. Add the cabbage and cook until just tender, about 2 minutes.
• Serve soup hot with rice.

QUICK-TOPPED VEGETABLE CHICKEN CASSEROLE

Steps:

• Combine soup, cream cheese, milk, celery, onions, green peppers, carrots, and parmesan cheese; cook in a saucepan over medium heat until heated through; stir in chicken and broccoli.
• Turn chicken mixture into an ungreased 8x8" baking dish, or package in freezer bag(s) for OAMC.
• If using (OAMC) frozen mixture, thaw completely then turn mixture into an ungreased 8x8" baking dish; continue with recipe.
• Just before baking, combine pancake mix, cheese, milk, oil, egg, and almonds; spoon evenly over top of chicken mixture.
• Bake at 375° for 20-25 minutes or until topping is golden and chicken mixture is bubbly at edges.
• NOTE: For OAMC preparation, you may (optionally) combine the pancake mix, grated cheese, and almonds in a small baggie to be attached to (and frozen with) the large freezer bag containing the chicken mixture ~ You would then, just before baking, simply combine the milk, oil, egg, with the contents of the small baggie and then quickly top your casserole.

MICROWAVE VEGETABLE CHICKEN CASSEROLE OAMC

Steps:

• In 3 quart microwave safe casserole dish, mix noodles, water and chicken broth.
• Cover with lid and microwave on high for 6 minutes, stirring once during cooking.
• Add vegetables, onion, chicken and seasonings.
• Cover and microwave on high for 7-9 minutes, stirring once during cooking, until vegetables are hot,crisp and tender and noodles are tender.
• Stir in half of cheese and mix well.
• Sprinkle casserole with remaining cheese.
• Cook, uncovered, on high for 2-3 minutes until cheese is melted.
• To freeze casserole, do not thaw vegetables.
• Cook noodles as directed above and then cool in refrigerator until cold. Add vegetables, onion, chicken, seasonings, and half of cheese; sprinkle with remaining cheese, wrap well, label, and freeze up to 3 months.
• To thaw and reheat, thaw casserole overnight in refrigerator. Microwave on medium for 3-5 minutes, stirring once. Then microwave on high for 1-3 minutes until noodles and vegetables are tender and casserole is thoroughly heated.

QUICK-TOPPED VEGETABLE CHICKEN CASSEROLE

Steps:

• Heat oven to 375°F. In large saucepan, combine soup, cream cheese, 1/2 cup milk, celery, onion, Parmesan cheese, bell pepper and carrot. Cook over medium heat until mixture is hot and cream cheese is melted, stirring frequently. Stir in chicken and broccoli. Pour into ungreased 2-quart casserole or 12 x 8-inch (2-quart) baking dish.In medium bowl, combine all topping ingredients blend well. Spoon tablespoonfuls of topping over hot chicken mixture.Bake at 375°F. for 20 to 30 minutes or until topping is golden brown and chicken mixture bubbles around edges.HIGH ALTITUDE - Above 3,500 feet: No change.Nutrition Per Serving: Calories 510 Protein 35g Carbohydrate 29g Fat 28g Sodium 1140mgFrom "Pillsbury Best of the Bake-Off® Cookbook." Copyright 2004 General Mills. Used with permission of the publisher, Wiley Publishing, Inc. All Rights Reserved.

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).

CHICKEN AND VEGETABLE CASSEROLE

Steps:

• Preheat oven to 350°F. Boil chicken and shred or cut into chunks. Mix together cream soup, vegetables and chicken.
• Pour chicken mixture into casserole dish. Top with stuffing. Pour 1/2 cup water or chicken broth over top.
• Bake for 30 minutes or until sides are bubbling.