An easy chicken vegetable casserole comes together with very little prep work! The tender chicken, frozen mixed vegetables, and creamy herb sauce are finished with cheddar cheese and a buttery, crunchy topping.
Table of Contents
If you love dump-and-bake recipes, be sure to try this dump-and-bake chicken noodle casserole, a dump-and-bake ham and cheddar casserole, chicken pot pie pasta, this honey soy chicken, and this dump-and-bake chicken taco casserole, too!
What to Know Before You Get Started
- You’ll need 4 cups of cooked chicken for this casserole, and a variety of options will work. I use the meat from a store-bought rotisserie chicken for convenience, but you can also purchase pulled chicken or shredded chicken to make it even faster. If you like to cook your own chicken at home, start with about 2 lbs. of raw boneless, skinless chicken breasts. Boil the chicken breasts for 10-15 minutes, or until cooked through.
- This casserole uses a store-bought stuffing mix (such as Pepperidge Farm stuffing) as a buttery crumb topping, which gets crispy as it bakes. You are not preparing the stuffing according to the classic package instructions, so it’s not going to be a moist, dense stuffing texture after baking. Instead, the topping has the texture of crisp, buttered breadcrumbs (but with way more flavor)!
- Use any flavor combination of condensed soups that you prefer: cream of chicken, cream of mushroom, or cream of celery soup are all nice options.
- For lighter options with less sodium, feel free to use the Healthy Request or 98% fat-free varieties of condensed soups.
Directions
This simple chicken and vegetable casserole is classic comfort food! Prep the family favorite meal for busy weeknights. You’ll find detailed instructions in the recipe card below, but here’s the overview:
- Whisk together the creamy sauce. Feel free to mix up the herbs and seasoning that you use here, too. For instance, if you don’t like thyme or oregano, swap them out for rosemary or chives. Add spice with a little bit of cayenne pepper.
- Add the cooked, shredded chicken and the thawed mixed vegetables.
- Transfer the chicken mixture to a greased 9 x 13-inch casserole dish.
- Combine the melted butter and the dry stuffing mix.
- Sprinkle the buttered stuffing crumbs on top of the chicken mixture.
- Cover and bake for 20 minutes. Remove the cover and bake for about 10 more minutes. You’ll know it’s done when the filling is hot and bubbly and the topping is crispy, golden brown, and toasted.
Serving Suggestions
Pair the cheesy chicken casserole with a crisp green salad dressed in red wine vinegar salad dressing, a jar of homemade applesauce, or a basket of corn muffins or 3-ingredient biscuits. It’s a simple meal that the whole family can agree on!
Preparation and Storage Tips
- Make Ahead: Assemble the casserole up to 24 hours in advance and keep it covered in the fridge until ready to bake. When ready to bake, allow the dish to sit on the counter and come to room temperature for at least 30-60 minutes.
- You can freeze the casserole before baking. Wrapped tightly, the assembled casserole will keep in the freezer for up to 2 months.
- Thaw a frozen casserole in the refrigerator overnight and bake according to the recipe instructions. If the dish is still cool when it goes into the oven, you will likely need to increase the total baking time.
- Leftover chicken casserole will keep in the refrigerator for 3-4 days, or you can freeze leftovers in an airtight container for up to 3 months.
- How to Reheat: If reheating an entire casserole, cover the dish loosely with foil and bake in a 350°F oven until warmed through (about 20 minutes). Individual portions can be reheated in the microwave for about 1 minute.
Dump-and-Bake Chicken Vegetable Casserole
Prep: 15 minutes
Cook: 30 minutes
Total: 45 minutes
An easy one-dish dinner that includes chicken, a creamy herb sauce, and frozen mixed vegetables topped with cheese and buttered crumbs!
Ingredients
- 1 (10.5 ounce) can condensed cream of mushroom soup
- 1 (10.5 ounce) can cream of chicken soup
- ¾ cup milk
- ¼ teaspoon garlic powder
- ¼ teaspoon onion powder
- ¼ teaspoon dried thyme
- ¼ teaspoon dried parsley
- ¼ teaspoon dried oregano
- ¼ teaspoon dried basil
- Kosher salt and ground black pepper, to taste
- 4 cups cooked, shredded chicken (such as the meat from a store-bought rotisserie chicken)
- 1 (12 ounce) package frozen mixed vegetables, thawed and drained (a combination of carrots, green beans, corn, and peas)
- 1 cup shredded sharp cheddar cheese
- 4 tablespoons butter, melted
- 2 cups (about 4 ounces) dry stuffing mix (from a package of Pepperidge Farm Herb Seasoned Stuffing Mix)
- Optional garnish: chopped fresh parsley or thyme
Instructions
- Preheat oven to 350°F (180°C). Grease a 9×13-inch baking dish or spray with nonstick cooking spray; set aside. In a large bowl, whisk together the condensed soups, milk, garlic powder, onion powder, thyme, parsley, oregano, basil, and ground black pepper to taste. Stir in the cooked chicken and thawed vegetables.
- Transfer the chicken mixture to the prepared baking dish. Sprinkle the cheese on top.
- In a separate bowl, pour the melted butter over the dry stuffing mix. Gently stir until the stuffing mix is coated with butter. Sprinkle the buttered crumbs over the chicken mixture.
- Cover the dish with foil. Bake, covered, for about 20 minutes. Remove the foil and bake for an additional 10-15 minutes, or until the filling is heated through and the crumbs on top are toasted.
Notes
You’ll need 4 cups of cooked chicken for this casserole, and a variety of options will work. I use the meat from a store-bought rotisserie chicken for convenience, but you can also purchase pulled chicken or shredded chicken to make it even faster. If you like to cook your own chicken at home, you’ll need to start with about 2 lbs. of raw boneless, skinless chicken breasts. Boil the chicken breasts for 10-15 minutes, or until cooked through.
Nutrition
Serving: 1/6 of the recipeCalories: 387kcalCarbohydrates: 17gProtein: 37gFat: 19gSaturated Fat: 10gPolyunsaturated Fat: 1gMonounsaturated Fat: 5gTrans Fat: 0.3gCholesterol: 121mgSodium: 533mgPotassium: 351mgFiber: 1gSugar: 3gVitamin A: 485IUVitamin C: 0.1mgCalcium: 207mgIron: 2mg
Simple Chicken and Vegetable Casserole Recipe Variations
- Use different vegetables. Steamed broccoli, canned or frozen corn, frozen peas, baby spinach, or sautéed mushrooms would all be great additions! Really, just about any veggie that your family likes will work.
- Use leftover turkey (such as the meat from a Thanksgiving turkey or a slow cooker turkey breast) instead of the chicken.
- Add a layer of cooked rice to the bottom of the dish before adding the chicken filling. You might like this chicken and rice casserole with mushroom soup, too.
- Thin the sauce with low-sodium or unsalted chicken broth instead of milk.
- Instead of the crumb topping, use canned biscuits (like this chicken pot pie with biscuits).
- Cooking just for two? You can either cut the ingredients in half and prepare the casserole in an 8-inch square baking dish; OR prepare the full recipe, but divide the ingredients between two 8-inch square baking dishes. Freeze the extra dish for a later meal.
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