Baked Chicken and Vegetable Casserole

🥘 Baked Chicken and Vegetable Casserole

Description

This Baked Chicken and Vegetable Casserole is a hearty, comforting, and balanced meal that combines tender chicken, fresh mixed vegetables, and a creamy sauce topped with melted cheese or crispy breadcrumbs. It’s perfect for busy weeknights or make-ahead family dinners — full of flavor, nutrients, and warmth in every bite.

🍗 Ingredients

For the Casserole:

• 2 large chicken breasts, cooked and shredded (or 3 cups cooked chicken)

• 2 cups broccoli florets

• 1 cup carrots, thinly sliced

• 1 cup zucchini, chopped

• 1 cup bell peppers, diced

• 1 cup corn kernels (fresh, frozen, or canned)

• 1 cup mushrooms, sliced (optional)

• 1 small onion, finely chopped

• 3 cloves garlic, minced

For the Sauce:

• 2 tbsp olive oil or butter

• 2 tbsp all-purpose flour (or cornstarch for gluten-free)

• 2 cups milk (or low-fat milk)

• ½ cup chicken broth

• ½ tsp salt (adjust to taste)

• ½ tsp black pepper

• ½ tsp paprika

• ½ tsp Italian seasoning

• ½ cup grated Parmesan cheese

• 1 cup shredded mozzarella (optional for topping)

Optional Topping:

• ½ cup breadcrumbs mixed with 1 tbsp melted butter for a crispy crust

🍽️ Instructions

1. Preheat oven to 375°F (190°C). Grease a 9×13-inch baking dish.

2. Prepare chicken – boil or bake until cooked through, then shred or dice.

3. Steam or lightly sauté vegetables (broccoli, carrots, zucchini, etc.) for 3–4 minutes until slightly tender but still crisp.

4. Make the sauce:

   • In a saucepan, heat olive oil or butter over medium heat.

   • Add flour and stir for 1 minute until lightly golden.

   • Gradually whisk in milk and chicken broth until smooth and thickened.

   • Add salt, pepper, paprika, Italian seasoning, and Parmesan cheese. Stir until creamy.

5. Assemble the casserole:

   • In a large mixing bowl, combine chicken, cooked vegetables, and sauce.

   • Pour mixture into the prepared baking dish.

   • Top with mozzarella cheese and/or breadcrumbs.

6. Bake uncovered for 25–30 minutes, until golden and bubbly.

7. Cool for 5 minutes before serving.

🧂 Notes

• You can substitute the sauce with cream of chicken soup for a shortcut.

• Swap vegetables based on preference (peas, green beans, or spinach work well).

• Add cooked rice, pasta, or quinoa to make it a complete one-dish meal.

• For extra flavor, add a sprinkle of chili flakes or herbs before baking.

💡 Tips

• Pre-cook chicken and veggies slightly to prevent watery casserole.

• Use low-fat cheese and skim milk for a lighter version.

• Cover with foil if the top browns too quickly.

• Store leftovers in the fridge for up to 3 days or freeze for up to 2 months.

🍴 Servings

• Serves: 6 people

• Serving Size: ~1 ½ cups per serving

🧮 Nutritional Information (per serving, approx.)

(Values may vary depending on ingredients used.)

🌿 Health Benefits

1. High in Protein – Supports muscle repair and keeps you full longer.

2. Loaded with Vegetables – Provides essential vitamins, minerals, and fiber.

3. Low in Processed Ingredients – Great for clean eating and family meals.

4. Balanced Macronutrients – Combines carbs, protein, and healthy fats for energy.

5. Customizable – Can be made gluten-free, dairy-free, or low-carb easily.

❓ Q&A Section

Q1: Can I make this casserole ahead of time?
✅ Yes! Assemble it up to 24 hours in advance, cover, and refrigerate. Bake just before serving.

Q2: Can I use rotisserie chicken?
✅ Absolutely! It’s a great time-saver and adds flavor.

Q3: How do I make it vegetarian?
🌱 Substitute chicken with cooked lentils, tofu, or chickpeas.

Q4: Can I freeze it?
✅ Yes, freeze either baked or unbaked for up to 2 months. Thaw overnight and reheat at 350°F.

Q5: How do I prevent the casserole from becoming watery?
💧 Drain vegetables well and avoid overcooking them before baking.