Chicken Veg-All Casserole
A comforting chicken casserole with creamy cheese, crunchy crackers, and savory vegetables, perfect for family dinners or potlucks with hearty, satisfying flavors.
Ingredients
Instructions
- Boil the chicken, debone, and cut into bite-sized pieces.
- Mix the cooked chicken with chopped celery, chopped onion, mayonnaise, shredded cheese, Veg-All, Shoe-Peg white corn, and cream of chicken soup.
- Melt the margarine and crumble the Ritz crackers finely, then mix them with the melted margarine.
- Spread the chicken mixture in a large 8 x 11-inch casserole dish.
- Top with the buttered cracker mixture.
- Bake at 325°F for about 30 minutes until bubbly and golden.
Tips & Substitutions
For a lighter version, consider substituting Greek yogurt for mayonnaise. You can also add other vegetables like bell peppers or peas for added flavor and nutrition. If you prefer a crunchier topping, mix in some crushed nuts with the Ritz crackers. Ensure to debone the chicken thoroughly to avoid any bones in your dish.
Serving Suggestions
This casserole is hearty enough to stand alone but pairs beautifully with a side salad or steamed vegetables for a complete meal. You might also consider serving it with crusty bread for a comforting dinner. For a variation, try serving alongside cornbread or a light soup for a cozy family meal.
Storage & Reheating
Leftover Chicken Veg-All Casserole can be stored in an airtight container in the refrigerator for up to 3 days. To reheat, place individual portions in the microwave for 1-2 minutes or bake in the oven at 350°F until heated through. Cover with foil to prevent drying out.
Nutrition & Diet Analysis (per serving)
Each serving of Chicken Veg-All Casserole contains roughly 801 calories, with 10g protein, 43g carbohydrates, and 68g fat. It is an excellent source of dietary fiber (36% of the Daily Value) and protein (20% of the Daily Value), and a good source of iron and calcium. Note that it is relatively high in sodium, at 1266mg per serving (55% 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 canned Veg-All?
Yes, using frozen vegetables is a great way to enhance the freshness of the dish. Just make sure to thaw and drain any excess water before adding them to the mixture to prevent a watery casserole.
Is it possible to make this casserole ahead of time?
Absolutely! You can prepare the casserole up to the baking step, cover it tightly, and refrigerate it for up to 24 hours. When ready to serve, just pop it in the oven and bake as directed. This makes it a perfect option for meal prepping or entertaining.
What can I substitute for cream of chicken soup?
If you want to avoid canned soup, you can make a homemade version using a roux of butter, flour, and chicken broth mixed with milk. Season it with salt, pepper, and herbs to mimic the flavor of cream of chicken soup while keeping the dish creamy.
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).