This comforting Chicken Vegetable Casserole is a delightful blend of tender chicken, fresh vegetables, and a creamy sauce, all baked to perfection with a crispy, golden topping. It’s the perfect dish for busy weeknights or when you’re looking to serve up something warm and satisfying for the whole family. Packed with nutrients and flavor, this casserole is versatile enough to be customized with your favorite veggies or leftovers, making it a great way to enjoy a wholesome meal without much fuss.
Ingredients:
- 2 cups cooked chicken, shredded or diced
- 1 cup broccoli florets
- 1 cup sliced carrots
- 1 cup frozen peas
- 1 small onion, diced
- 2 cloves garlic, minced
- 1 can (10.5 oz) cream of chicken soup
- 1/2 cup sour cream
- 1/2 cup shredded cheddar cheese
- 1/2 cup milk
- 1/4 tsp black pepper
- 1/4 tsp salt
- 1/2 tsp dried thyme
- 1/2 cup breadcrumbs or crushed crackers
- 2 tbsp butter, melted
Instructions:
- Preheat your oven to 350°F (175°C) and grease a 9×13-inch baking dish.
- In a large skillet, sauté the onions and garlic until softened, about 3-4 minutes.
- Add the broccoli and carrots to the skillet and cook for another 5 minutes until slightly tender.
- In a large bowl, mix the cooked chicken, sautéed vegetables, peas, cream of chicken soup, sour cream, milk, cheddar cheese, salt, pepper, and thyme until well combined.
- Transfer the mixture into the prepared baking dish, spreading it out evenly.
- In a small bowl, mix the breadcrumbs or crushed crackers with the melted butter, then sprinkle it over the casserole.
- Bake for 25-30 minutes, or until the casserole is bubbly and the topping is golden brown.
- Remove from the oven and let it cool for a few minutes before serving.
Enjoy this delicious, hearty casserole on its own, or pair it with a fresh salad or crusty bread for a complete meal!
