Savory Baked Chicken Casserole with Creamy Vegetables

Savory Baked Chicken Casserole with Creamy Vegetables

There’s something about a bubbling casserole that feels like a warm hug on a plate. Savory Baked Chicken Casserole with Creamy Vegetables is not just a dish; it’s a memory maker. Made with tender chicken breasts and a medley of colorful veggies enveloped in a luscious creamy sauce, this casserole is ideal for family dinners, potlucks, or just an uncomplicated weeknight meal. I’ve whipped up this beauty countless times, and each time, it never fails to delight my family and friends.

Reasons to Try It

So, why should this dish earn a spot in your recipe repertoire?

• Quick and Convenient: With just about 20 minutes of prep and minimal hands-on cooking time, it’s perfect for those busy evenings.
• Budget-Friendly: Using simple, wholesome ingredients means you won’t break the bank creating this comforting meal.
• Kid-Approved: The creamy texture and cheesy topping are sure to win over even the pickiest eaters in your household.

"This casserole made dinner feel special and homey. Even my kids gobbled it up! Definitely a keeper!" — Jessica M.

Preparing Savory Baked Chicken Casserole with Creamy Vegetables

In just a few steps, you can have a hearty casserole ready for the oven. First, you’ll sear the chicken for flavor, then blend your veggies into a creamy sauce for added richness. Finally, a sprinkle of cheese and breadcrumbs will crown the dish, creating that golden, crispy topping we all love.

What You’ll Need

Gather these items for a fulfilling experience:

• 4 boneless, skinless chicken breasts
• 1 tablespoon olive oil
• 2 cups broccoli florets
• 1 cup sliced carrots
• 1 cup frozen peas
• 1 onion, chopped
• 2 cloves garlic, minced
• 1 can (10.5 ounces) cream of mushroom soup
• 1/2 cup sour cream
• 1/2 cup milk
• 1 teaspoon dried thyme
• 1 teaspoon dried rosemary
• Salt and pepper to taste
• 1 cup cheddar cheese, shredded
• 1 cup breadcrumbs
• 2 tablespoons melted butter

You can easily swap out the veggies based on what you have at home. Spinach, cauliflower, or even corn work beautifully here!

Step-by-Step Instructions

1. Preheat your oven to 375°F (190°C).
2. Heat olive oil in a large skillet over medium heat. Sear the chicken breasts for about 5 minutes on each side until browned. Remove from skillet and set aside.
3. In the same skillet, add the chopped onion and minced garlic. Sauté until the onion is translucent.
4. Toss in the broccoli, sliced carrots, and frozen peas. Cook for about 5 minutes until the vegetables are slightly tender.
5. In a bowl, combine the cream of mushroom soup, sour cream, milk, thyme, rosemary, salt, and pepper. Mix until smooth.
6. Stir in the sautéed vegetables to coat them in the creamy sauce.
7. Spread half of this vegetable mixture on the bottom of a greased 9×13 inch baking dish. Place the seared chicken breasts on top.
8. Pour the remaining vegetable mixture over the chicken, ensuring it’s well-covered.
9. Sprinkle shredded cheddar cheese evenly over the casserole.
10. In a separate bowl, mix the breadcrumbs with melted butter, then sprinkle this over the top for crunch.
11. Cover with aluminum foil and bake in the preheated oven for 25 minutes.
12. Remove foil and bake for an additional 10-15 minutes until the top is golden brown and bubbly.
13. Let sit for 5 minutes before serving to allow it to set.

How to Plate and Pair

Serving this Savory Baked Chicken Casserole is a breeze. Pair it with a crisp green salad dressed with a light vinaigrette to balance the richness of the casserole. Garlic bread or dinner rolls are also a fantastic complement, perfect for soaking up the creamy sauce. For a heartier meal, serve with mashed potatoes or rice.

Storage and Reheating Tips

Leftovers, if you have any, keep well! Store this casserole in an airtight container in the fridge for up to 3 days. When reheating, a quick trip back to the oven (350°F for about 15-20 minutes) is ideal to keep the topping crispy. You can also microwave individual portions, but expect a softer topping.

If you want to make this meal ahead of time, it freezes beautifully! Just assemble the casserole without baking it, then cover tightly with aluminum foil. It can be frozen for up to 2 months. When you’re ready to enjoy it, thaw overnight in the fridge and then bake as directed.

Helpful Cooking Tips

• Searing Chicken: Ensure your skillet is hot enough before adding the chicken. This helps seal in the juices and creates that delicious, browned crust.
• Customize the Veggies: Don’t hesitate to get creative! Swap out veggies based on your family’s favorites or what’s in season.
• Add Heat: For those who love a bit of spice, consider adding a dash of red pepper flakes or a splash of hot sauce to the creamy mixture.

Creative Twists

Feel free to put your spin on this dish! You can introduce different flavors by using French onion dip instead of cream of mushroom soup, or experiment with different cheeses like mozzarella or pepper jack for an extra kick. If you’re looking for a lighter version, use grilled chicken or even rotisserie chicken as a time-saver.

Your Questions Answered

What’s the prep time?
You’ll need about 20 minutes of hands-on prep for this recipe.

Can I substitute the cream of mushroom soup?
Absolutely! Cream of celery or chicken soup would work just as well. You can also make a homemade version for a fresher twist.

How do I know when the casserole is done?
Look for a bubbly, golden brown top. The internal temperature of the chicken should reach 165°F (75°C) for safe consumption.

By the time you take a bite of this casserole, you’ll understand why it’s such a beloved comfort dish. Whether it’s a busy weekday or a cozy weekend feast, this Savory Baked Chicken Casserole with Creamy Vegetables is sure to bring joy to every table!

Savory Baked Chicken Casserole with Creamy Vegetables

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A comforting casserole with tender chicken breasts and a medley of colorful veggies in a luscious creamy sauce, perfect for family dinners and potlucks.

Print Recipe Pin Recipe

Prep Time 20 minutes mins

Cook Time 35 minutes mins

Total Time 55 minutes mins

Servings: 6 servings

Course: Dinner, Main Course

Cuisine: American

Calories: 400

Ingredients Method Nutrition Notes

Ingredients

  

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Main Ingredients

• 4 pieces boneless, skinless chicken breasts Sear for flavor
• 1 tablespoon olive oil For searing the chicken
• 2 cups broccoli florets Can substitute with other veggies
• 1 cup sliced carrots Can substitute with other veggies
• 1 cup frozen peas Can substitute with other veggies
• 1 piece onion, chopped Adds flavor
• 2 cloves garlic, minced Adds flavor
• 1 can cream of mushroom soup (10.5 ounces) Can substitute with other cream soups
• 1/2 cup sour cream For creaminess
• 1/2 cup milk For creaminess
• 1 teaspoon dried thyme For flavor
• 1 teaspoon dried rosemary For flavor
• salt and pepper to taste salt and pepper For seasoning
• 1 cup cheddar cheese, shredded For topping
• 1 cup breadcrumbs For topping
• 2 tablespoons melted butter For mixing with breadcrumbs

Method

 

Preparation

1. Preheat your oven to 375°F (190°C).
2. Heat olive oil in a large skillet over medium heat. Sear the chicken breasts for about 5 minutes on each side until browned. Remove from skillet and set aside.
3. In the same skillet, add the chopped onion and minced garlic. Sauté until the onion is translucent.
4. Toss in the broccoli, sliced carrots, and frozen peas. Cook for about 5 minutes until the vegetables are slightly tender.
5. In a bowl, combine the cream of mushroom soup, sour cream, milk, thyme, rosemary, salt, and pepper. Mix until smooth.
6. Stir in the sautéed vegetables to coat them in the creamy sauce.
7. Spread half of this vegetable mixture on the bottom of a greased 9×13 inch baking dish. Place the seared chicken breasts on top.
8. Pour the remaining vegetable mixture over the chicken, ensuring it’s well-covered.
9. Sprinkle shredded cheddar cheese evenly over the casserole.
10. In a separate bowl, mix the breadcrumbs with melted butter, then sprinkle this over the top for crunch.
11. Cover with aluminum foil and bake in the preheated oven for 25 minutes.
12. Remove foil and bake for an additional 10-15 minutes until the top is golden brown and bubbly.
13. Let sit for 5 minutes before serving to allow it to set.

Nutrition

Serving: 1gCalories: 400kcalCarbohydrates: 30gProtein: 30gFat: 20gSaturated Fat: 10gSodium: 600mgFiber: 4gSugar: 5g

Notes

This casserole can be customized with your favorite vegetables and can be made ahead of time and frozen for up to 2 months.

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