Chicken-Vegetable Medley
A creamy chicken and vegetable casserole with savory mushroom and celery soups, topped with cheese and almonds, perfect for comforting family dinners or casual gatherings.
Ingredients
Instructions
- Spray Pam in the bottom of a 9 x 13-inch baking dish.
- Spread cooked vegetables on the bottom of the dish.
- Layer cooked, shredded chicken over the vegetables.
- Mix the cream of mushroom soup, cream of celery (or asparagus) soup, mayonnaise, and soy sauce in a bowl.
- Spread the soup mixture evenly over the chicken layer.
- Layer cheese on top of the sauce.
- Sprinkle slivered almonds on top if desired.
- Bake at 350°F for 35 minutes until hot and bubbly.
Tips & Substitutions
For a lighter version, consider substituting Greek yogurt for half of the mayonnaise. You can also use fresh veggies or frozen instead of canned if you prefer a crunchier texture. If you're short on time, pre-cooked rotisserie chicken works well. For an extra flavor boost, add garlic powder or herbs like thyme or rosemary to the soup mixture. This dish can also be made ahead and refrigerated before baking.
Serving Suggestions
This Chicken-Vegetable Medley pairs beautifully with a fresh green salad or crusty bread for a complete meal. Consider serving it alongside rice or quinoa for added texture and nutrition. It also works as a hearty main dish for gatherings. For a comforting twist, browse more American recipes that feature chicken, like Bleu Cheese Chicken or Chicken With Creamy Noodles.
Storage & Reheating
Store any leftovers in an airtight container in the refrigerator for up to 3 days. To reheat, cover the dish with foil and warm in a preheated oven at 350°F for about 20-25 minutes, or until heated through. If you prefer, you can also microwave individual portions until hot. Avoid reheating multiple times to maintain quality.
Nutrition & Diet Analysis (per serving)
Each serving of Chicken-Vegetable Medley contains roughly 588 calories, with 6g protein, 11g carbohydrates, and 59g fat. It is a good source of protein (12% of the Daily Value) and calcium (11% of the Daily Value). Note that it is relatively high in sodium, at 2029mg per serving (88% 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, frozen vegetables can be used in this recipe. Just make sure they are thawed and drained before adding them to the dish. This will help prevent excess moisture from making the dish watery. Frozen broccoli and carrots work particularly well in this medley.
Is there a vegetarian option for this recipe?
You can easily make a vegetarian version by replacing the chicken with cooked chickpeas or a meat substitute like tempeh or tofu. Additionally, use vegetable cream soups instead of chicken-based ones. This will keep the dish flavorful while catering to vegetarian diets.
Can I prepare this dish in advance?
Absolutely! You can prepare the entire dish up to the baking stage and refrigerate it for up to 24 hours. Just cover it tightly with plastic wrap or foil. When you're ready to bake, remove it from the fridge and let it sit at room temperature for about 30 minutes before placing it in the oven.
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).