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Chicken Vegetable Casserole | Can't Stay Out of the Kitchen | this #chicken #casserole is a delicious one-dish meal for busy week night dinners. We found it sumptuous as well as economical! Great way to use up leftover #RotisserieChicken too. #ChickenCasserole #ChickenVegetableCasserole #CheddarCheese #MixedVegetables

Chicken Vegetable Casserole

Teresa Ambra
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.
3.54 from 15 votes
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Prep Time 10 minutes
Cook Time 35 minutes
Total Time 45 minutes
Course Chicken, Main Dish
Cuisine American
Servings 8
Calories 368 kcal

Equipment

  • 1 small mixing bowl
  • 1 wooden spoon
  • 1 medium mixing bowl
  • 1 whisk
  • 1 3-quart baking dish or casserole dish
  • 1 sharp knife to cut vegetables and cooked meat
  • 1 large mixing bowl

Ingredients
  

  • 1/2 cup unsalted butter softened (1 stick)
  • 1 cup sour cream
  • 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 chicken cubed or shredded and cooked (or use turkey) (I used 4 cups)
  • 10 3/4 oz. can cream of mushroom soup undiluted
  • 1/2 cup onion chopped
  • 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: 368kcalCarbohydrates: 26gProtein: 13gFat: 24gSaturated Fat: 13gPolyunsaturated Fat: 2gMonounsaturated Fat: 7gTrans Fat: 0.5gCholesterol: 94mgSodium: 687mgPotassium: 323mgFiber: 4gSugar: 2gVitamin A: 4283IUVitamin C: 9mgCalcium: 153mgIron: 2mg
Keyword carrots, casserole, cheese, chicken, corn, green beans, main dish, peas, vegetable
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