Best Veggies And Chicken Casserole Recipes

CHICKEN AND DUMPLING CASSEROLE WITH VEGGIES

Steps:

• Place the chicken in a pot and cover with water. Cover and cook over medium heat for 1 hour. Remove chicken from pot, save the water, and let cool. Shred the chicken and place in the bottom of an 11x7 baking dish. Spread the veggies over the top of the chicken.
• Whisk together the flour, milk and butter, pour over the chicken. Whisk together the broth, soup, salt and pepper, pour over the casserole, DO NOT STIR. Bake at 350 degrees for 45-50 minutes. Let sit for a few minutes before serving.

CASSEROLE ESSENTIALS: CHEESY CHICKEN, AND VEGGIES

Steps:

• PREP/PREPARE
• You will need a baking dish, or ovenproof skillet to make this recipe. If you go the route of using an ovenproof skillet, you can make this a one-pan dish.
• The Veggies You can use any veggies that suit your taste, just make sure that they are evenly diced, and come out to about 1 1/2 cups in volume. I chose carrots, celery, onions, and broccoli.
• I chose a combination of cream cheese and mozzarella; however, it you do not have those, just use what you have. HEY, it is a casserole... have fun with it. No lemon pepper spice? No worries just add about an additional 1/4 teaspoon of black pepper, and about a teaspoon of lemon juice.
• Gather your ingredients (mise en place).
• Dice the chicken into bite sized pieces.
• Add the marinade ingredients to a small bowl, add the diced chicken, and toss to combine.
• Add the oil to a saucepan over medium heat and heat up the veggies for 2 - 3 minutes.
• Do not cook until softened, just warm it up a bit.
• I am using an 8 x 8-inch (20 x 20cm) glass baking dish, so I added the chicken. If you are using an ovenproof skillet remove the veggies and add the chicken.
• Divide up the softened cream cheese, evenly dot it over the top of the chicken, then add the veggies.
• Add the mozzarella on top.
• Place into the preheated oven and cook until the chicken is cooked through and the cheese is bubbly and browned, about 25 - 35 minutes.
• Allow the casserole to rest for, 10 minutes before serving.
• At the very last minute, my gardener suggested pepperoni, so I topped half of the casserole with pepperonis. Next time this recipe is made, the whole top will have them... So yummy.
• PLATE/PRESENT
• Serve this cheesy dish with crusty bread, a small side salad, and great conversations. Enjoy.
• Keep the faith, and keep cooking.

VEGGIES AND CHICKEN CASSEROLE

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.