Chicken and veggie casserole. Chicken and Veggie Casserole: We have been using this recipe in our family for over a decade and making it brings back memories of all the meals Since this is a casserole, you're usually making it for a few people, so part of the comfort in this food is perhaps having somebody there to help prepare it. Veggies and Chicken Casserole. this link is to an external site that may or may not meet accessibility guidelines. Written by. (Nutrition information is calculated using an ingredient database and should be considered an estimate.) This rich make-ahead casserole is topped with a crunchy, cheesy topping that is kind of like dumplings, but with more texture.
Serve this delicious chicken and chorizo ragu over rice or pasta as an easy midweek dinner for the family. You can freeze any leftovers for another day. Treat the family to this wholesome chicken casserole that delivers comfort while being low-fat. You can cook Chicken and veggie casserole using 10 ingredients and 4 steps. Here is how you cook that.
Ingredients of Chicken and veggie casserole
- It’s 4 cups of cooked chicken cut up in small chunks.
- You need 2 bags of frozen brown rice -steamed.
- You need 1 of frozen pack broccoli -steamed.
- Prepare 1 of frozen pack mixed veggies -steamed.
- You need 2 can of cream of chicken healthy request.
- You need 1/2 cup of mayo.
- You need Splash of milk.
- You need 1 bag of shredded low fat cheddar cheese (2 cups).
- Prepare 1-2 cans of frenchs crispy onion ring topper.
- It’s to taste of Salt and pepper each layer.
And you can let a slow cooker do most of the work. Put your veggies in the bottom of the casserole. Fan the sliced chicken breasts over the top of the veggies. Bring your cream and roux to a boil.
Chicken and veggie casserole instructions
- Layer the steamed rice in a deep casserole dish. Salt and pepper it. Mix the cream of chicken and mayo together with a splash of milk and salt and pepper. As 1/3 of sauce over the rice and 1/3 of the cheese over the rice.
- Steam veggies and while that cooks add the cooked chicken and salt and pepper that. Add 1/3 sauce and 1/3 of cheese on top..
- Once veggies are cool add on top of chicken & season with salt and pepper. Then add the remaining 1/3 sauce and 1/3 cheese. Top with cans of crispy onions.
- Bake at 375 again for 40 min (or until crispy onions are golden brown and sides start to bubble).
Also, I cut the chicken into chunks. The first time I made this I. Yearning for a casserole dish filled with enchiladas, but don't want to fuss around with making your own Paleo tortillas? Fill your plate up with this veggie-loaded, Mexican-inspired, shredded chicken casserole with a classic tomato-based enchilada sauce. Sprinkle chicken and veggies with salt, pepper, oregano and basil.