Name: Chicken and Vegetable Casserole
Prep time: 20 min
Cook time: 45 min
Total time: 1 h 5 min
Yield: 4 servings
Cuisine: American
Ingredients: 2 cups cooked chicken breast, diced; 1 cup carrots, sliced; 1 cup broccoli florets; 1 cup potatoes, diced; 1/2 cup frozen peas; 1 small onion, chopped; 2 cloves garlic, minced; 1 can (10.5 oz) cream of chicken soup; 1/2 cup milk; 1 cup shredded cheddar cheese; 1/2 teaspoon dried thyme; Salt and pepper to taste; 2 tablespoons olive oil

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Hey y’all! If you’re craving a meal that’s both hearty and wholesome, this chicken and vegetable casserole is sure to hit the spot. Packed with juicy chicken, tender veggies, and a creamy, savory sauce, it’s the ultimate comfort food—ideal for weeknight dinners, potlucks, or even special gatherings. One bite, and you’ll see why it’s a household favorite. Let’s get cooking!

Why You’ll Love This Chicken and Vegetable Casserole

Super easy to make and perfect for meal prep or busy nights.

Loaded with colorful, nutrient-rich vegetables for a balanced meal.
Creamy, savory, and satisfying flavor with every bite.
Versatile – switch up the veggies or add your favorite herbs.

Great for feeding a crowd or enjoying delicious leftovers!

Ingredients for Chicken and Vegetable Casserole

2 tablespoons olive oil
1 1/2 pounds boneless, skinless chicken breast, diced

1 teaspoon salt
1/2 teaspoon black pepper
1 large yellow onion, chopped

2 garlic cloves, minced
2 carrots, peeled and sliced
2 celery stalks, sliced

1 red bell pepper, diced
1 cup green beans, trimmed and cut into 1-inch pieces
1 cup frozen peas

2 cups low-sodium chicken broth
1 cup milk (whole or 2%)
3 tablespoons all-purpose flour

1 teaspoon dried thyme
1 teaspoon dried parsley
1/2 teaspoon paprika

1 cup shredded cheddar cheese
1/2 cup breadcrumbs (optional, for topping)

Directions: How to Make Chicken and Vegetable Casserole

1. Prep the Ingredients and Preheat the Oven

Preheat your oven to 375°F (190°C). Dice the chicken and chop all vegetables so they’re ready to go. Grease a 9×13-inch baking dish with a little olive oil or nonstick spray.

2. Cook the Chicken

Heat 1 tablespoon olive oil over medium-high heat in a large skillet. Season diced chicken with salt and pepper, then add to the skillet. Cook for 5-6 minutes until golden and cooked through. Transfer chicken to a plate.

3. Sauté the Vegetables

Add remaining olive oil to the same skillet. Toss in onion, garlic, carrots, celery, bell pepper, and green beans. Sauté for 5-7 minutes until vegetables soften slightly and the onions are translucent.

4. Make the Creamy Sauce

Sprinkle flour over the vegetables and stir to coat. Gradually pour in chicken broth and milk, whisking constantly to avoid lumps. Add thyme, parsley, and paprika. Cook for 4-5 minutes until the mixture thickens into a creamy sauce.

5. Assemble the Casserole

Return cooked chicken to the skillet and add frozen peas and cheddar cheese. Stir to combine. Pour the entire mixture into the greased baking dish, spreading evenly. If you like, sprinkle breadcrumbs over the top for a crunchy finish.

6. Bake

Bake in the preheated oven for 25-30 minutes, or until the top is golden and bubbly. Let it cool for a few minutes before serving.

Notes for the Best Chicken and Vegetable Casserole

For extra richness, use half-and-half instead of milk. Learn more about milk in baking.

Use a rotisserie chicken to save time on busy nights.
Swap out veggies with what’s in season or on hand. Here’s a handy guide to eating seasonally.