Chicken Veggie Casserole
A hearty chicken veggie casserole with tender vegetables and creamy soup, perfect for comforting family dinners and easy to customize with your favorite ingredients.
Ingredients
Instructions
- Place the cooked, cubed chicken in a greased shallow 2-quart baking dish.
- Top the chicken with the carrots, potatoes, and celery.
- In a bowl, combine the condensed cream of chicken soup, water, salt, and pepper.
- Pour the soup mixture over the vegetables and chicken.
- Cover the dish and bake at 350°F for 60 to 75 minutes, or until the vegetables are tender.
Tips & Substitutions
For added flavor, consider sautéing the celery and carrots in a bit of olive oil before adding them to the casserole. You can substitute the condensed cream of chicken soup with homemade Almond Cream Soup for a nutty twist. If you're looking for a lighter option, replace red potatoes with sweet potatoes or cauliflower.
Serving Suggestions
This Chicken Veggie Casserole pairs beautifully with a fresh green salad or steamed broccoli for a balanced meal. You can also serve it with crusty bread to soak up the creamy sauce. For a heartier option, consider serving it alongside rice or quinoa, making it a fulfilling dinner.
Storage & Reheating
Store leftovers in an airtight container in the refrigerator for up to 3 days. To reheat, place the casserole in a preheated oven at 350°F for about 20-30 minutes, or until heated through. You can also microwave individual portions for 2-3 minutes on high, stirring halfway through.
Nutrition & Diet Analysis (per serving)
Each serving of Chicken Veggie Casserole contains roughly 348 calories, with 10g protein, 60g carbohydrates, and 9g fat. It is an excellent source of vitamin A (192% of the Daily Value), vitamin C (88% of the Daily Value), and dietary fiber (54% of the Daily Value), and a good source of protein and calcium. Note that it is relatively high in sodium, at 1338mg per serving (58% 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 raw chicken instead of cooked?
Yes, you can use raw chicken, but you will need to adjust the cooking time. Bake the casserole for about 90 minutes or until the chicken is cooked to an internal temperature of 165°F, ensuring the vegetables are also tender.
What can I substitute for the cream of chicken soup?
If you don't have cream of chicken soup, you can use a homemade version by mixing equal parts of milk and flour with some chicken broth, or opt for a can of cream of mushroom soup for a different flavor profile. Both will work well in this casserole.
Can I make this dish ahead of time?
Absolutely! You can assemble the casserole a day in advance, cover it tightly, and store it in the refrigerator. Just remember to add a few extra minutes to the baking time if baking straight from the fridge.
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).