Chicken and Vegetable Casserole

The word “casserole” is of French origin and refers to a deep saucepan used for baking and serving. Over time, the dishes prepared in these deep baking pans became known as casseroles. Some of the earliest known recipes for casseroles are simple versions of macaroni and cheese. By the mid-1800s, with the boom of immigration into the United States, casseroles began to take on different ingredients and flavors from the Old World. However, it was during the Great Depression that casseroles truly became a staple of American cooking. In an effort to waste nothing, casseroles could incorporate yesterday’s leftover potatoes with tiny bits of meat and some grated hard cheese to become a filling and comforting dinner for the family.

While this chicken vegetable casserole is perhaps more dynamic and flavorful than many served in the Depression era, it works just as well as a vehicle for using leftovers. Yesterday’s vegetables or Sunday’s rotisserie chicken are terrific candidates for this wonderfully creamy and comforting dish. It’s perfect for an easy weeknight dinner as it takes less than an hour from start to table. If your family isn’t already in the casserole fan club, this simple chicken and vegetable casserole recipe will surely change their minds.

Chicken and Vegetable Casserole Ingredients

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• Butter: Unsalted butter allows you to control the sodium level and ensures the dish is rich and creamy.
• Sour cream: Choose full-fat sour cream for maximum flavor and velvety texture. If you are trying to reduce fat in your diet, a lower-fat alternative or plain yogurt can be substituted.
• Egg: Binds all the ingredients together and gives the casserole a firmer texture.
• Flour: All-purpose flour is the primary thickening agent in this recipe.
• Baking powder: Baking powder is a rising agent that will add carbon dioxide bubbles to the chicken vegetable casserole while it bakes, making the dish lighter and fluffier.
• Rubbed sage: Dried sage typically comes in two primary varieties—ground and rubbed. Rubbed sage is created by rubbing dried sage leaves to create a lighter, fluffier version of the herb that is less concentrated than ground. Either can be used in this recipe, but if you use dried, you’ll need half the amount for the same flavor. Fresh herbs are also an excellent option for this casserole and you can use our Guide to Using Herbs to calculate the correct conversion amount.
• Mixed vegetables: Frozen mixed vegetables work great in this recipe as they cook quickly while maintaining their texture and nutritional value. Thaw the frozen vegetables before using them to minimize the liquid in the dish.
• Chicken: Pre-cooked chicken or turkey allows this casserole to come together quickly and is an excellent way to use up any leftovers in the fridge.
• Condensed cream of mushroom soup: A can of undiluted cream of mushroom soup is used in this recipe to create the saucy base. If mushrooms aren’t your thing, you can substitute cream of celery or any condensed cream soup of your choosing.
• Onion: Chopped onion enhances the overall savoriness of this recipe. If you’re confused about what type of onion to use, check out this guide on choosing the right kind.
• Cheddar cheese: Shredded cheddar cheese is the gooey topping of this chicken vegetable casserole. To speed up the prep work, use pre-shredded cheese. However, grating it fresh from a block will melt better because it’s not coated with any anti-caking agents that are present in the pre-shredded cheese.

Directions

Step 1: Make the base

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In a small bowl, cream the butter and sour cream together using a beater or stand mixer. Add the egg and continue beating until incorporated. In a separate bowl, add the flour, baking powder, salt and sage and stir to combine. Pour the dry ingredients into the cream mixture while lightly beating or stirring until mixed.

Step 2: Prepare the casserole

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Pour the base into a greased 3-quart baking dish and spread it evenly over the pan with a rubber spatula.

Step 3: Bake the casserole

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Preheat the oven to 400°F. In a large mixing bowl, combine the vegetables, chicken, condensed soup, and onion. Stir the ingredients together until mixed and pour over the creamed base, creating an even layer. Sprinkle the shredded cheese over the top and place the dish in the oven. Bake uncovered for 35 to 40 minutes or until heated through and bubbling.

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Chicken and Vegetable Casserole Variations

• Add wild rice: Give your chicken vegetable casserole a flavor and texture boost by mixing in some pre-cooked wild rice.
• Crisp it up: Mix some crushed tortilla chips with the shredded cheese before sprinkling on top to give the finished casserole a little crunch.
• Make it southwestern: For a spicier profile, replace the mixed vegetables with frozen corn and a can of black beans. Pour a jar of your favorite salsa over the top before sprinkling on the cheese.
• Turn it green: Mix in a package of (thawed) frozen spinach to the chicken and vegetable mixture to boost the vitamin levels in this recipe.

How to Store Chicken and Vegetable Casserole

This chicken vegetable casserole will stay good in the refrigerator for three to four days once cooled. You can quickly reheat it in the microwave or a 325º oven until hot and bubbly.

Can you freeze chicken vegetable casserole?

This casserole can be frozen, but the dairy ingredients can affect the dish’s consistency. As a result, we generally don’t recommend freezing it. To learn more, check out this article on how to freeze a casserole the right way.

Chicken and Vegetable Casserole Tips

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Does this work as a vegetarian recipe?

Absolutely. This simple chicken and vegetable casserole works great as a meatless Monday option simply by omitting the chicken. However, it works even better as a vegetarian option when incorporating more veggies to offset the missing chicken flavor. Add some fresh mushrooms, diced sweet potatoes or zucchini to dial it up a notch.

Can this chicken and vegetable casserole recipe be made gluten-free?

You bet it can. The sources of gluten in the current recipe are flour and condensed cream of mushroom soup. The good news is you can replace both of these ingredients with readily available gluten-free varieties. Chances are no one will even notice the difference.

Will something other than chicken or turkey work in this recipe?

Definitely—leftover ham is a great substitute for chicken in this recipe. The salty, smoky flavor of the ham pairs well with the herbal flavors of this dish. However, you’ll probably want to call it something else if you bring it to a potluck.