Chicken Vegetable Casserole
Chicken Vegetable Casserole is a delightful comfort food recipe. It uses chicken, mixed vegetables, cheddar cheese and cream of mushroom soup. The result is an irresistible and mouthwatering main dish meal that your family will totally enjoy. This is a terrific way to use up rotisserie chicken, plus it's economical and kid-friendly. If you enjoy Chicken Casseroles, or NOT, this is one recipe you don't want to miss out on.
Ingredients
- 1/2 cup unsalted butter softened (1 stick)
- 1 cup sour creaam
- 1 large egg
- 1 cup all-purpose flour (I used unbleached flour)
- 1 tsp. baking powder
- 1 tsp. sea salt
- 1/2 tsp. rubbed sage
- 20 oz. pkg. frozen mixed vegetables thawed
- 2 cups cubed or shredded cooked chicken or turkey (I used 4 cups)
- 10 3/4 oz. can cream of mushroom soup undiluted
- 1/2 cup chopped onion
- 1/2 cup sharp cheddar cheese shredded
Instructions
- Preheat oven to 400°.
- Combine flour, baking powder, sea salt and sage in a small mixing bowl.
- In a separate medium-sized bowl, whisk butter and sour cream.
- Add egg and whisk again.
- Combine flour mixture with egg mixture.
- Spread the dough mixture as evenly as possible into a greased three-quart glass baking dish.
- In a large bowl, combine the veggies, chicken, soup and onion.
- Spoon chicken mixture evenly over top of crust.
- Sprinkle cheddar cheese over top.
- Bake, uncovered, at 400° for 35 to 40 minutes, or until heated through and bubbly around the edges.
Notes
NOTE: I used 2 whole cooked chicken breasts which yielded 4 cups chopped/shredded chicken.
Recipe adapted from Taste of Home.
© Can’t Stay Out of the Kitchen
[nutrition-label]Nutrition
Calories: 452kcalCarbohydrates: 23gProtein: 28gFat: 27gSaturated Fat: 14gPolyunsaturated Fat: 0.3gMonounsaturated Fat: 3gCholesterol: 157mgSodium: 979mgPotassium: 369mgFiber: 2gSugar: 3gVitamin A: 1450IUVitamin C: 3.3mgCalcium: 160mgIron: 0.9mg
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