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Vegetable Chicken Casserole

Vegetable Chicken Casserole

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A creamy, cheesy comfort food casserole packed with tender chicken and colorful vegetables, perfect for cozy dinners or make-ahead meals.

Ingredients

Scale
  • 3 cups cooked chicken, shredded or chopped
  • 3 cups frozen mixed vegetables (peas, carrots, corn, green beans)
  • 1 can (10.5 oz) cream of chicken soup
  • 1 cup sour cream
  • 2 cups shredded cheddar cheese, divided
  • 1 teaspoon garlic powder
  • 1 teaspoon onion powder
  • Salt and black pepper to taste
  • ½ cup breadcrumbs or crushed crackers (optional)
  • 1 tablespoon olive oil or melted butter (optional, for topping)

Instructions

  1. Preheat your oven to 375°F (190°C) and lightly grease a 9×13-inch baking dish.
  2. In a large bowl, combine the chicken, frozen vegetables, cream of chicken soup, sour cream, garlic powder, onion powder, salt, pepper, and 1 cup of shredded cheddar cheese.
  3. Transfer the mixture to the prepared baking dish and spread it out evenly.
  4. Top with the remaining 1 cup of cheese. If using breadcrumbs or crackers, mix with olive oil or melted butter and sprinkle on top.
  5. Bake uncovered for 30 to 35 minutes, until hot, bubbly, and golden on top.
  6. Let the casserole rest for 10 minutes before slicing and serving.

Notes

  • Use rotisserie chicken to save time.
  • Steam firmer vegetables like broccoli before adding.
  • For extra color, sprinkle with paprika before baking.
  • Let it rest after baking for cleaner slices.