Dinner Done Right: Easy Chicken And Veggie Casserole Recipes

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Craving a comforting and delicious dinner that’s easy to prepare? Look no further than these amazing chicken casserole recipes with veggies! Perfect for busy weeknights, these casseroles are packed with flavor and can be customized to your liking.

Cheesy Chicken Broccoli Casserole

Easy Chicken Casserole
Easy Chicken Casserole

This classic casserole is a crowd-pleaser and comes together in under an hour.

# Ingredients:

1 tablespoon olive oil

  • 1 onion, chopped
  • 2 cloves garlic, minced
  • 1 pound boneless, skinless chicken breasts, cooked and shredded
  • 1 (10 ounce) package frozen chopped broccoli, thawed and drained
  • 1 (10.5 ounce) can cream of chicken soup
  • 1 cup milk
  • 1/2 cup shredded cheddar cheese
  • 1/4 cup shredded Parmesan cheese
  • 1/4 teaspoon dried thyme
  • Salt and pepper to taste
  • 1 cup crushed buttery crackers

  • # Directions:

    1. Preheat oven to 375°F (190°C). Grease a 9×13 inch baking dish.
    2. Heat olive oil in a large skillet over medium heat. Add onion and cook until softened, about 5 minutes. Stir in garlic and cook for another minute.
    3. In a large bowl, combine cooked chicken, broccoli, cream of chicken soup, milk, cheddar cheese, Parmesan cheese, thyme, salt, and pepper. Stir in the cooked onion mixture.
    4. Pour the mixture into the prepared baking dish. Top with crushed buttery crackers.
    5. Bake for 20-25 minutes, or until bubbly and golden brown.

    # Nutrition Facts:

    (Per serving)

    Calories: 450

  • Fat: 20g
  • Saturated Fat: 8g
  • Cholesterol: 75mg
  • Sodium: 600mg
  • Carbohydrates: 35g
  • Fiber: 2g
  • Sugar: 5g
  • Protein: 30g

  • Sun-Dried Tomato Chicken and Veggie Casserole

    This colorful casserole features sun-dried tomatoes, spinach, and a creamy ricotta cheese sauce.

    # Ingredients:

    1 tablespoon olive oil

  • 1 pound boneless, skinless chicken thighs, trimmed and cut into bite-sized pieces
  • 1 onion, chopped
  • 2 cloves garlic, minced
  • 1 (14.5 ounce) can diced tomatoes, undrained
  • 1/2 cup sun-dried tomatoes, julienned (oil reserved)
  • 1 cup chopped fresh spinach
  • 1 (15 ounce) container ricotta cheese
  • 1/2 cup grated Parmesan cheese
  • 1/4 cup chopped fresh basil
  • 1 teaspoon dried oregano
  • Salt and pepper to taste
  • 1 cup cooked rotini pasta

  • # Directions:

    1. Preheat oven to 375°F (190°C). Grease a 9×13 inch baking dish.
    2. Heat olive oil in a large skillet over medium heat. Season chicken with salt and pepper. Add chicken to the pan and cook until golden brown on all sides. Remove chicken from the pan and set aside.
    3. Add onion and garlic to the pan and cook until softened, about 5 minutes. Add diced tomatoes, sun-dried tomatoes with 1 tablespoon of reserved oil, and spinach. Cook until spinach is wilted.
    4. In a large bowl, combine ricotta cheese, Parmesan cheese, basil, oregano, salt, and pepper. Stir in the cooked chicken and tomato mixture.
    5. Pour the mixture into the prepared baking dish. Top with cooked rotini pasta.
    6. Bake for 20-25 minutes, or until bubbly and golden brown.

    # Nutrition Facts:

    (Per serving)

    Calories: 500

  • Fat: 25g
  • Saturated Fat: 10g
  • Cholesterol: 70mg
  • Sodium: 500mg
  • Carbohydrates: 40g
  • Fiber: 4g
  • Sugar: 8g
  • Protein: 40g

  • Conclusion

    These easy chicken casserole recipes are a great way to get a hearty and satisfying meal on the table with minimal effort. They’re perfect for busy weeknights, potlucks, or any time you need a delicious and comforting dish. With endless possibilities for customization, you can add your favorite vegetables, cheeses, and spices to create your own unique casserole creation.

    FAQs

    1. Can I use different types of chicken in these casseroles?

    Absolutely! You can substitute boneless, skinless chicken breasts, thighs, or even shredded rotisserie chicken in these recipes.