Chicken Vegetable Casserole
I have a dandy of a recipe for you today. Chicken Vegetable Casserole is amazing. This easy casserole includes chicken (naturally). Certainly, leftover rotisserie chicken would be perfect for this recipe. It also includes mixed vegetables, cream of mushroom soup and cheese. The chicken mixture sits on top of a bread/crust type layer. The overall effect is just wonderful.
I’ve been going through old cookbooks trying to find appetizing recipes to make during the Corona Virus lock down. I found this one and realized it would be a terrific way to use up some shredded chicken I had in my freezer. I had all the other ingredients on hand except the mixed vegetables.
It was really pretty simple to throw together, too. I added some Pull-Apart Herb Biscuits and it turned out to be a fantastic meal. My youngest son has always referred to me as the “Casserole Queen.” That’s because I made soooo many casseroles for the boys when they were growing up. It was a way to stretch our food budget when we needed to the most. This would have been a delicious casserole to make when they were younger. It was certainly up our alley.
I took some over to a neighbor across the street as well His wife works for the prison system and she was deployed to Oklahoma for a month. I ended up taking him three or four meals while she was gone. He loved this one. I thought the taste of the casserole as the ingredients mingled together was sumptuous and rather delightful.
Chicken Vegetable Casserole is an economic main dish that’s really a one-dish meal for all intents and purposes. It’s great for weeknight suppers because it doesn’t take that long to prepare. If you need a way to use up some leftover rotisserie chicken in your refrigerator, this entree is a sure win.
Chicken Vegetable Casserole was so delicious. You can see the bread/crust layer on the bottom of the casserole.
This mouthwatering casserole is great for company dinners too.
I’ve always enjoyed casseroles. This one is certainly excellent.
Chicken Vegetable Casserole was terrific served with Pull-Apart Herb Biscuits. That was a match made in heaven. 🙂
Here’s what I did.
I used these ingredients.
Pour flour into a mixing bowl. Add salt, baking powder and sage.
Stir ingredients to combine. Set aside.
In another mixing bowl, place softened butter, an egg and sour cream.
Whisk ingredients to combine.
Add flour mixture.
Stir ingredients to combine. Mixture will be somewhat sticky.
Spread the flour mixture evenly into the bottom of a greased 3-quart casserole dish. Set aside.
In another mixing bowl, combine chopped or shredded chicken, thawed mixed vegetables, cream of mushroom soup and onion.
Stir ingredients to combine.
Spread the chicken mixture evenly over top of the crust layer in baking dish.
Sprinkle cheddar cheese over top.
Bake, uncovered, at 400 degrees for about 35-40 minutes or until casserole is bubbly around the edges and heated through.
Chicken Vegetable Casserole is delicious served with Pull-Apart Herb Biscuits.
Chicken Vegetable Casserole is a scrumptious comfort food meal.
This is a fabulous casserole for weeknight or Sunday dinners, potlucks or company.
If you enjoy chicken and vegetables, this recipe will be a crowd pleaser.
Here’s the recipe.
CHICKEN VEGETABLE CASSEROLE
(Recipe adapted from Taste of Home, Quick Cooking, 2008)
Chicken Vegetable Casserole is hearty, filling and satisfying.
I loved the creaminess of the entree. But having the chicken mixture rest upon a bread/crust-type bottom was amazing.
This is an economical entree if you’re on a tight budget.
This is a fantastic way to use up rotisserie chicken so it doesn’t go to waste.