If you’re craving the ultimate comfort food that’s as simple to make as it is satisfying, let me introduce you to my all-time favorite, the Creamy Chicken and Veggie Casserole Recipe. This dish takes tender chicken, vibrant veggies, and toothsome pasta, all folded into a luxuriously creamy sauce, then baked until golden and bubbly. It’s the kind of dinner that brings everyone to the table with a smile, and whether you’re feeding a busy family or prepping meals ahead, this casserole never disappoints. Each bite offers layers of flavor and a heartwarming nostalgia that only the best homestyle recipes can provide.
Ingredients You’ll Need
Every item in this recipe is chosen not just for convenience, but because it truly matters in creating that rich, cozy flavor you want from a casserole. They join forces to build the savory, creamy base, the golden cheesy topping, and pops of colorful veggies that make each scoop irresistible.
- 2 cups cooked chicken, shredded or chopped: The savory heart of the casserole—rotisserie chicken works like a charm for convenience.
- 2 tablespoons butter: Adds richness and helps soften the onions and veggies for maximum flavor.
- 1 small onion, diced: Brings aromatics and a sweet depth to the base.
- 2 cloves garlic, minced: For that unmistakable savory aroma that makes your kitchen smell incredible.
- 2 cups frozen mixed vegetables (peas, carrots, corn, green beans): An easy, colorful shortcut to nutrition and texture without extra prep.
- 1 can (10.5 ounces) cream of chicken soup: The essential creamy binder that sneaks in extra chicken flavor.
- ½ cup sour cream: Adds a lovely tang and extra silkiness to the sauce.
- ½ cup milk: Thins the sauce just enough to coat every bite without making it soupy.
- 1 cup shredded cheddar cheese: Brings sharp, gooey goodness that melts into the creamy sauce.
- 1 teaspoon salt: Pumps up all the flavors in the dish.
- ½ teaspoon black pepper: Gives a gentle background heat and savoriness.
- ½ teaspoon dried thyme: Lends a subtle earthy note that sets this apart from ordinary casseroles.
- 2 cups cooked pasta (like rotini or penne): These sturdy noodles soak up the creamy sauce perfectly without losing their bite.
- ½ cup breadcrumbs: For that crucial crunchy, golden topping.
- 1 tablespoon olive oil or melted butter (for topping): Helps the breadcrumbs brown beautifully and adds a final touch of richness.
How to Make Creamy Chicken and Veggie Casserole Recipe
Step 1: Prep and Sauté the Aromatics
Start things off by preheating your oven to 375°F, so it’s hot and ready when your casserole is assembled. In a large skillet over medium heat, melt the butter. Toss in your diced onion and let it cook for 4 to 5 minutes until it’s soft and just beginning to turn golden. The aroma will signal they’re ready for the garlic—add that in and cook for another minute, stirring constantly so nothing burns. These early steps infuse the whole casserole with rich, foundational flavor.
Step 2: Heat the Vegetables
Pour your frozen mixed veggies right into the skillet with the onions and garlic. They’ll thaw and warm up as they sauté, which also lets the flavors begin to mingle. Three to four minutes is perfect—just long enough to take the chill off and preserve their bite and color.
Step 3: Mix the Creamy Base
Grab a large bowl and combine the cream of chicken soup, sour cream, milk, cheddar cheese, salt, pepper, and thyme. Whisk everything together until smooth and creamy; this will be the glue that brings the Creamy Chicken and Veggie Casserole Recipe together. It should look like a thick, luscious sauce—resist the temptation to eat it by the spoonful (for now)!
Step 4: Combine Chicken, Veggies, and Pasta
Add your cooked chicken, the sautéed veggie mixture, and cooked pasta straight into that bowl with your creamy base. Stir it all up until every piece is thoroughly coated. This step guarantees a delightful taste and texture in every bite, and you’ll notice the casserole’s signature coziness coming together.
Step 5: Assemble the Casserole
Lightly grease a 9×13-inch casserole dish—this prevents sticking and makes cleanup a snap. Pour in the chicken and veggie mixture, spreading it out evenly with a spatula so every scoop later feels equal and generous.
Step 6: Prepare and Add the Topping
Mix breadcrumbs with olive oil or melted butter in a small bowl, tossing until the crumbs are evenly moistened. Sprinkle this mixture all over the top of your casserole. As it bakes, the breadcrumbs will crisp up to form that classic golden crust everyone loves.
Step 7: Bake
Slide your casserole, uncovered, onto the middle rack of your oven and bake for 25 to 30 minutes. You’re looking for bubbling edges and a deeply golden top—the irresistible signal that your Creamy Chicken and Veggie Casserole Recipe is ready. Give it a five-minute rest after baking to help everything set; this way, each serving holds together beautifully.
How to Serve Creamy Chicken and Veggie Casserole Recipe
Garnishes
Sprinkle chopped fresh parsley or chives over the top just before serving for a burst of color and a touch of freshness. You can even add a little grated Parmesan for extra flavor, or a pinch of red pepper flakes if your family likes a little kick. These touches make the Creamy Chicken and Veggie Casserole Recipe look every bit as inviting as it tastes.
Side Dishes
This casserole is hearty on its own, but it absolutely shines alongside a simple green salad or steamed broccoli. For a classic touch, serve with warm dinner rolls or garlic bread to scoop up every last bit of creamy sauce. Pairing it with bright, crunchy sides balances the richness and ensures a well-rounded meal.
Creative Ways to Present
If you want to impress or serve at a potluck, portion the baked Creamy Chicken and Veggie Casserole Recipe into mini ramekins for individual servings. Another fun twist is to serve it inside hollowed-out bell peppers or puff pastry shells for a playful, elegant presentation. The possibilities are endless—and delicious!
Make Ahead and Storage
Storing Leftovers
Let any leftover casserole cool completely, then cover the dish tightly or transfer portions to airtight containers. Stored in the fridge, it stays fresh for up to four days. It reheats easily, making for quick weeknight dinners or next-day lunches that taste just as good as the first time.
Freezing
The Creamy Chicken and Veggie Casserole Recipe is freezer-friendly, which makes it ideal for meal prep. After baking and cooling, wrap the casserole tightly with plastic wrap and foil, or portion into freezer-safe containers. Label and freeze for up to two months. When you’re ready to enjoy, simply thaw in the refrigerator overnight before reheating.
Reheating
To warm up, cover the casserole with foil and bake at 350°F until hot throughout, about 20 minutes. For single servings, a quick zap in the microwave works beautifully. If the casserole seems a touch dry, add a splash of milk before reheating to bring back that signature creaminess.
FAQs
Can I use fresh vegetables instead of frozen in the Creamy Chicken and Veggie Casserole Recipe?
Absolutely! Just be sure to steam or sauté your fresh veggies until just tender before mixing them in, so everything cooks evenly and you avoid any raw bits in the finished dish.
What type Main Course
You can use any cooked chicken—rotisserie is wonderfully convenient and flavorful, but leftover grilled or roasted chicken is perfect, too. Even poached or baked chicken breasts will do the trick!
Can I substitute the soup or make it from scratch?
Yes, if you’re looking to skip canned soup, you can make your own creamy base with a simple roux (butter, flour, milk, and chicken broth) cooked until thick, then seasoned to taste. Just aim for about 1 1/4 cups to replace the can.
How do I make this casserole gluten-free?
It’s easy to swap in your favorite gluten-free pasta and use gluten-free breadcrumbs for the topping. Also, double-check your soup label to make sure it’s gluten-free, or whip up a homemade version with gluten-free flour.
Can I add extra spices or other mix-ins?
Definitely! Feel free to add a pinch of smoked paprika, red pepper flakes, or dried herbs like rosemary or parsley. Some folks enjoy a handful of chopped spinach or a sprinkle of cooked bacon for an extra boost of flavor.
Final Thoughts
If you’re searching for a crowd-pleasing meal that feels like a warm hug, give the Creamy Chicken and Veggie Casserole Recipe a try. It’s bursting with flavor, filled with wholesome ingredients, and just so easy to pull together. Whether for family dinner or sharing with friends, it’s sure to become one of your reliable, requested favorites. Happy casserole baking!
Print
Creamy Chicken and Veggie Casserole Recipe
- Total Time: 45 minutes
- Yield: 6 servings 1x
- Diet: Non-Vegetarian
Description
Indulge in the comforting flavors of this creamy chicken and veggie casserole. A satisfying blend of tender chicken, mixed vegetables, pasta, and a creamy sauce topped with a golden breadcrumb crust.
Ingredients
- 2 cups cooked chicken, shredded or chopped
- 2 tablespoons butter
- 1 small onion, diced
- 2 cloves garlic, minced
- 2 cups frozen mixed vegetables (peas, carrots, corn, green beans)
- 1 can (10.5 ounces) cream of chicken soup
- ½ cup sour cream
- ½ cup milk
- 1 cup shredded cheddar cheese
- 1 teaspoon salt
- ½ teaspoon black pepper
- ½ teaspoon dried thyme
- 2 cups cooked pasta (like rotini or penne)
- ½ cup breadcrumbs
- 1 tablespoon olive oil or melted butter
For the Casserole:
For the Topping:
Instructions
- Preheat the oven: Preheat the oven to 375°F.
- Sauté vegetables: In a skillet, sauté onion, garlic, and mixed vegetables.
- Prepare sauce: Combine soup, sour cream, milk, cheese, seasonings, chicken, veggies, and pasta.
- Assemble casserole: Transfer mixture to a casserole dish.
- Add topping: Mix breadcrumbs with oil/butter, sprinkle over casserole.
- Bake: Bake uncovered for 25–30 minutes until golden.
- Rest and serve: Let rest for 5 minutes before serving.
Notes
- Use rotisserie chicken for a quick shortcut.
- Steam or sauté fresh veggies if swapping.
- Add a pinch of red pepper flakes for a subtle kick.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Main Course
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 generous scoop
- Calories: 390
- Sugar: 4g
- Sodium: 730mg
- Fat: 20g
- Saturated Fat: 9g
- Unsaturated Fat: 9g
- Trans Fat: 0g
- Carbohydrates: 28g
- Fiber: 2g
- Protein: 24g
- Cholesterol: 85mg
