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Chicken and Veggie Casserole

This Chicken and Veggie Casserole is one of my favorite go-to dinners for busy weeknights. Growing up in the Midwest, casseroles were a staple in our household—comforting, hearty, and perfect for feeding a crowd. This recipe packs a nutritious punch with a colorful array of veggies, and the best part is, it all bakes together in one dish. Trust me, it’s the kind of meal that makes your house smell amazing and leaves everyone feeling satisfied.
This casserole is quite versatile and pairs beautifully with a side of garlic bread or a simple green salad to balance out the meal. If you’re looking for something heartier, consider serving it with mashed potatoes or a warm bowl of soup. And don’t forget the wine! A crisp white or a light red would complement this dish perfectly.
Ingredients
2 cups cooked chicken breast, shredded
1 cup broccoli florets
1 cup diced carrots
1 cup sliced mushrooms
1 cup frozen peas
1 can (10.5 oz) cream of chicken soup
1/2 cup milk
1 cup shredded cheddar cheese
1/2 cup breadcrumbs
1 tablespoon olive oil
1 teaspoon garlic powder
1 teaspoon onion powder
Salt and pepper to taste
Directions

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