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
Scale
- 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
