Dump-and-Bake Chicken Vegetable Casserole

Square overhead shot of chicken vegetable casserole on a white plate.

Dump-and-Bake Chicken Vegetable Casserole

An easy one-dish dinner that includes chicken, a creamy herb sauce, and frozen mixed vegetables topped with cheese and buttered crumbs!

Course Dinner

Cuisine American

Keyword chicken vegetable casserole, creamy chicken and vegetable casserole, simple chicken and vegetable casserole

Prep Time 15

Cook Time 30

Total Time 45

Servings people

Calories 387kcal

Author Blair Lonergan

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.

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