Chicken 'N Vegetable Casserole
A hearty chicken and vegetable casserole combining tender chicken, flavorful vegetables, and creamy mushroom soup, perfect for comforting family dinners and versatile for all tastes.
Ingredients
Instructions
- Prepare instant mashed potatoes according to package directions.
- Broil the cooked chicken with 1 1/2 teaspoons salt, then coarsely chop.
- In a large mixing bowl, combine cooked chicken, potatoes, chopped bell peppers, chopped onion, frozen peas, pimentos, cream of mushroom soup, chicken broth, flour, seasoning salt, and melted butter.
- Mix well to combine all ingredients thoroughly.
- Transfer the mixture into a greased casserole dish.
- Bake in a preheated oven at 375°F (190°C) for 30-40 minutes until bubbly and golden on top.
Tips & Substitutions
For a creamier texture, consider adding sour cream or Greek yogurt to the mixture. You can substitute fresh vegetables like zucchini or spinach if you prefer. If using leftovers, feel free to swap the chicken for rotisserie chicken for convenience. This Chicken 'N Vegetable Casserole is a great way to use up any vegetables you have on hand, making it versatile and resourceful.
Serving Suggestions
Serve this hearty casserole with a simple side salad or crusty bread for a complete meal. It pairs beautifully with American recipes like coleslaw or steamed green beans. For a touch of freshness, consider a sprinkle of fresh herbs like parsley or chives on top before serving.
Storage & Reheating
Allow the casserole to cool completely before storing leftovers in an airtight container in the refrigerator for up to 3-4 days. To reheat, cover with foil and warm in the oven at 350°F (175°C) until heated through, about 20-25 minutes. Alternatively, you can microwave individual portions until hot.
Nutrition & Diet Analysis (per serving)
Each serving of Chicken 'N Vegetable Casserole contains roughly 27 calories, with 0g protein, 2g carbohydrates, and 2g fat.
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 chicken instead of cooked chicken?
Yes, you can use fresh chicken. Simply cook it in a skillet or bake it until fully cooked, then chop it before mixing with the other ingredients. This will add more flavor to the casserole.
Is there a vegetarian version of this casserole?
Absolutely! You can replace the chicken with a medley of your favorite vegetables or legumes, such as chickpeas or lentils. Ensure to use vegetable broth instead of chicken broth for a fully vegetarian dish.
Can I freeze this casserole?
Yes, you can freeze Chicken 'N Vegetable Casserole before or after baking. To freeze before baking, assemble it in a freezer-safe dish, cover tightly, and store for up to 3 months. Thaw in the refrigerator overnight before baking, or bake from frozen, adding extra time as needed.
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).