Chicken And Vegetable Bake
A comforting chicken and vegetable casserole with creamy sauce and crispy fried onions, perfect for family dinners or casual gatherings, combining savory flavors and crunchy textures.
Ingredients
Instructions
- In a 1 1/2-quart casserole, mix cream of chicken soup, milk, broccoli, cauliflower, sliced carrots, green beans, drained chicken, and Worcestershire sauce.
- Bake at 350°F for 25 minutes.
- Stir the mixture well.
- Sprinkle with remaining French fried onions.
- Bake for an additional 5 minutes.
Tips & Substitutions
For added depth of flavor, consider using homemade cream of chicken soup instead of canned. You can substitute any of the vegetables with others like peas or spinach based on your preference. If you like a crunch, incorporating French fried onions or even crushed crackers on top can enhance the texture. This dish can also be made with leftover rotisserie chicken for a faster option.
Serving Suggestions
This Chicken and Vegetable Bake pairs beautifully with a simple side salad or warm bread. For a heartier meal, serve it alongside mashed potatoes or rice. You could also explore complementary flavors by serving it with a tangy cranberry sauce or a light vinaigrette to balance the richness of the bake.
Storage & Reheating
Store any leftovers in an airtight container in the refrigerator for up to 3 days. To reheat, place in the oven at 350°F until warmed through, about 15-20 minutes. You can also microwave individual portions, but be mindful to cover them to retain moisture and heat evenly.
Nutrition & Diet Analysis (per serving)
Each serving of Chicken And Vegetable Bake contains roughly 867 calories, with 17g protein, 116g carbohydrates, and 39g fat. It is an excellent source of iron (44% of the Daily Value), protein (33% of the Daily Value), and calcium (28% of the Daily Value), and a good source of dietary fiber and potassium. Note that it is relatively high in sodium, at 1911mg per serving (83% 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 make this dish ahead of time?
Yes, you can prepare the mixture ahead of time and store it in the refrigerator for up to 24 hours before baking. Just be sure to cover it tightly to prevent drying out. When ready to bake, allow it to sit at room temperature for about 30 minutes before placing it in the oven.
What can I use instead of cream of chicken soup?
If you're looking for a substitute, you can use cream of mushroom soup or make a homemade version using chicken broth, flour, and cream. For a lighter option, consider using a mixture of Greek yogurt and chicken broth to mimic the creaminess without the added calories.
Can I freeze the Chicken and Vegetable Bake?
Yes, this dish freezes well. After baking, allow it to cool completely, then cover tightly and freeze for up to 3 months. To reheat, thaw in the refrigerator overnight and bake at 350°F until hot throughout, which may take longer than the original baking time.
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).