Go Back
When it comes to weeknight dinners, few dishes can compete with the warmth and heartiness of a savory baked chicken and vegetable casserole. This dish not only serves as a comforting meal but also packs a nutritious punch, making it ideal for families seeking to nourish their loved ones without sacrificing flavor. The combination of tender chicken, vibrant vegetables, and wholesome grains comes together in a delightful medley that appeals to both children and adults alike. It’s a one-dish wonder that simplifies meal prep, allowing busy cooks to spend less time in the kitchen and more time with their families.

Savory Baked Chicken and Vegetable Casserole

Cozy up with a delicious and comforting Savory Baked Chicken and Vegetable Casserole, perfect for busy weeknight dinners. This nutritious dish combines tender chicken, vibrant veggies like broccoli and bell peppers, and wholesome grains like quinoa or brown rice. Easy to prepare in one dish, it promises to satisfy both kids and adults. Experience the delightful blend of flavors and textures, and make this family favorite a staple in your kitchen!
Print Recipe Pin Recipe

Ingredients
  

2 cups cooked chicken, shredded or diced

1 cup broccoli florets

1 cup carrots, sliced

1 cup bell peppers, diced (choose red, yellow, or green for color)

1 cup cooked quinoa or brown rice

1 can (15 oz) cream of mushroom soup (store-bought or homemade)

1 cup chicken broth

1 cup shredded cheese (cheddar or mozzarella)

1 teaspoon garlic powder

1 teaspoon onion powder

1 teaspoon dried thyme

Salt and pepper, to taste

1 teaspoon olive oil

1/2 cup breadcrumbs (optional, for topping)

Fresh parsley, chopped (optional, for garnish)

Instructions
 

Preheat the Oven: Set your oven to preheat at 375°F (190°C) to prepare for baking the casserole.

    Sauté the Vegetables: In a large skillet, heat the olive oil over medium heat. Add the broccoli florets, sliced carrots, and diced bell peppers to the skillet. Sauté for about 5-7 minutes, or until the vegetables are tender yet still crisp. Stir occasionally to ensure even cooking.

      Combine Ingredients: In a large mixing bowl, add the cooked chicken, sautéed vegetables, cooked quinoa or brown rice, cream of mushroom soup, and chicken broth. Season with garlic powder, onion powder, dried thyme, salt, and pepper. Stir the mixture thoroughly until all ingredients are well combined.

        Incorporate Cheese: Gently fold half of the shredded cheese into the mixture, ensuring it's evenly distributed. Reserve the other half for topping.

          Transfer to Baking Dish: Lightly grease a 9x13-inch baking dish with cooking spray or olive oil. Pour the chicken and vegetable mixture into the dish, spreading it out evenly.

            Add Cheese and Breadcrumbs: Sprinkle the remaining shredded cheese over the top of the casserole. If you like a crunchy topping, add the breadcrumbs on top of the cheese.

              Bake the Casserole: Cover the baking dish with aluminum foil and place it in the oven. Bake for 25 minutes. After that, remove the foil and continue baking for an additional 15-20 minutes, or until the casserole is bubbling and the cheese has turned a lovely golden brown.

                Garnish and Serve: Once baked, remove the casserole from the oven and let it rest for about 5 minutes. For an added splash of color and freshness, garnish with chopped parsley before serving. Enjoy your warm, comforting savory chicken and vegetable casserole!

                  Prep Time: 20 minutes | Total Time: 1 hour | Servings: 6