Chicken And Scalloped Vegetable Casserole
A comforting chicken and vegetable casserole featuring tender chicken, layered sliced potatoes, carrots, onions, and a creamy sauce, perfect for family dinners.
Ingredients
Instructions
- Steam the sliced vegetables for 5 minutes, then drain.
- Melt butter in a saucepan, blend in flour, salt, and pepper.
- Gradually add milk to the mixture and simmer, stirring constantly, until thickened and boiling.
- In a 1-quart casserole, alternate layers of vegetables and sauce.
- Arrange chicken pieces around the edges of the casserole and dot with butter.
- Bake uncovered at 375°F for 55 minutes.
Tips & Substitutions
For a creamier texture, consider adding a cup of shredded cheese to the sauce before layering. You can substitute the chicken with turkey or even make it vegetarian by using mushrooms or tofu. If you're short on time, pre-cooked chicken can be used. This dish also pairs well with a side of steamed green beans or a fresh salad.
Serving Suggestions
Serve the casserole hot, garnished with fresh herbs like parsley or thyme for added flavor. It pairs beautifully with a crisp green salad or some crusty bread to soak up the creamy sauce. For a heartier meal, consider serving it alongside roasted vegetables or mashed potatoes.
Storage & Reheating
Store leftovers in an airtight container in the refrigerator for up to 3 days. To reheat, place the casserole in the oven at 350°F until heated through, about 20-25 minutes. You can also microwave individual portions, covered, for 2-3 minutes or until warm.
Nutrition & Diet Analysis (per serving)
Each serving of Chicken And Scalloped Vegetable Casserole contains roughly 1220 calories, with 30g protein, 245g carbohydrates, and 19g fat. It is an excellent source of vitamin A (333% of the Daily Value), dietary fiber (196% of the Daily Value), and potassium (106% of the Daily Value). Note that it is relatively high in sodium, at 1280mg per serving (56% of the Daily Value).
Estimated from ingredients & per-serving nutrition — verify against package labels for allergies or strict diets.
* % Daily Values based on a 2,000 calorie diet (FDA 2020).
Frequently Asked Questions
Can I use frozen vegetables instead of fresh?
Yes, you can use frozen vegetables, but be sure to thaw and drain them first to avoid excess moisture in the casserole. Adjust the steaming time accordingly since frozen vegetables may need less cooking.
Is there a way to make this dish dairy-free?
Absolutely! You can replace the milk with almond milk or oat milk and use a dairy-free butter alternative. Additionally, look for a gluten-free flour if needed, ensuring all ingredients meet your dietary preferences.
How can I make this casserole spicier?
To add a kick, consider sprinkling some red pepper flakes or cayenne pepper into the sauce. You can also add sliced jalapeños or a dash of hot sauce while layering the vegetables for an extra layer of flavor.
Nutrition is estimated from USDA FoodData Central ingredient data and may vary with brand, portion and preparation — see our methodology. This information is for general educational purposes only and is not medical or dietary advice (disclaimer).