Chicken With Vegetables
Hearty chicken and vegetable casserole with a flaky biscuit topping, perfect for comforting family dinners and packed with savory flavors and tender meat.
Ingredients
Instructions
- Cook the chicken and remove the bones.
- Place the cooked chicken in the bottom of a 9 x 13-inch pan.
- Add the frozen vegetables, cream of chicken soup, and chicken broth to the pan.
- Mix all the ingredients together.
- Add melted butter and stir to combine.
- Mix Bisquick and milk until smooth, then pour over the chicken and vegetables mixture.
- Bake in a preheated oven at 350°F (175°C) for 1 hour or until golden and bubbly.
Tips & Substitutions
For a richer flavor, consider using homemade chicken broth instead of store-bought. You can substitute the frozen vegetables with fresh ones like carrots, peas, or bell peppers for added texture and taste. If you don't have Bisquick, a homemade mix of flour, baking powder, and salt can work as a substitute.
Serving Suggestions
Serve Chicken With Vegetables with a side of crusty bread or a simple green salad for a complete meal. It pairs beautifully with Cheesy Chicken And Rice Dinner if you're looking for a comforting combination. For a refreshing contrast, consider a light fruit salad on the side.
Storage & Reheating
Leftover Chicken With Vegetables can be stored in an airtight container in the refrigerator for up to 3 days. To reheat, place the dish in the oven at 350°F (175°C) for about 20 minutes or until heated through. You can also microwave individual portions for quicker reheating.
Nutrition & Diet Analysis (per serving)
Each serving of Chicken With Vegetables contains roughly 666 calories, with 5g protein, 19g carbohydrates, and 63g fat. It is an excellent source of vitamin A (31% of the Daily Value), and a good source of protein and iron. Note that it is relatively high in sodium, at 613mg per serving (27% 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 a different type of meat in this recipe?
Yes, you can substitute the frying chicken with boneless chicken thighs or even turkey. Adjust the cooking time as needed, especially if using different cuts or types of meat, to ensure everything is cooked through.
What if I don't have cream of chicken soup?
If you don't have cream of chicken soup, you can make a simple substitute using a mixture of sour cream, chicken broth, and some flour to thicken it. Another option is to use a can of cream of mushroom soup for a different flavor profile.
Can I make this dish ahead of time?
Absolutely! You can prepare the chicken and vegetable mixture ahead of time and store it in the refrigerator. When you're ready to serve, just add the Bisquick and milk mixture and bake as instructed. This makes it a great option for meal prep.
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).