Chicken Bake Casserole
A creamy, cheesy chicken casserole with mixed vegetables and a biscuit topping, perfect for a comforting family dinner or casual gathering.
Ingredients
Instructions
- Combine the cream of chicken soup, 3/4 cup milk, chopped cooked chicken, thawed and drained mixed vegetables, 1/4 cup Velveeta cheese, and half a can of onions until well blended.
- Spread the mixture into an 8 x 12-inch baking dish sprayed with Pam.
- In a separate bowl, mix the biscuit mix, 1 egg, and 1/4 cup milk to make the biscuit topping.
- Drop spoonfuls of the biscuit batter over the casserole.
- Bake uncovered at 425°F for 10 minutes until golden and bubbly.
Tips & Substitutions
To enhance flavor, consider adding garlic powder or Italian seasoning to the chicken mixture. For a lighter version, you can substitute low-fat cream of chicken soup and reduced-fat cheese. If you don't have Velveeta, any creamy cheese will work. For a crunchier topping, sprinkle some breadcrumbs on top of the biscuit batter before baking.
Serving Suggestions
This Chicken Bake Casserole pairs beautifully with a simple green salad or steamed broccoli for a balanced meal. For added flavor, serve with a side of crusty bread or garlic bread. A light vinaigrette or a creamy dressing can enhance the freshness of the salad and complement the richness of the casserole.
Storage & Reheating
Store any 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 warmed through, about 20-25 minutes. You can also microwave individual portions for quicker reheating, but the texture may vary.
Nutrition & Diet Analysis (per serving)
Each serving of Chicken Bake Casserole contains roughly 551 calories, with 14g protein, 94g carbohydrates, and 14g fat. It is an excellent source of vitamin A (60% of the Daily Value), protein (27% of the Daily Value), and calcium (25% of the Daily Value), and a good source of potassium and dietary fiber. Note that it is relatively high in sodium, at 1166mg per serving (51% 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 fresh vegetables instead of frozen?
Yes, fresh vegetables can be used instead of frozen, but they may require a brief steaming or sautéing to soften them before adding to the casserole. This will ensure they cook evenly with the rest of the dish.
What can I substitute for cream of chicken soup?
You can make your own substitute by combining equal parts of chicken broth and milk with a bit of flour to thicken, or use a homemade white sauce. Another option is to use cream of mushroom soup for a different flavor.
How can I make this dish gluten-free?
To make this Chicken Bake Casserole gluten-free, use a gluten-free biscuit mix and ensure your cream of chicken soup is also gluten-free. Check labels on all packaged ingredients for hidden gluten sources.
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).