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Chicken Veggie Casserole Recipe

Chicken Veggie Casserole Recipe photo by Taste of Home

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This special casserole is a hot, satisfying complete meal in one dish.—Martha Balser, Cincinnati, Ohio

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Chicken Veggie Casserole Recipe

Prep/Total Time: 20 min.

Yield: 6 Servings

5 15 20

Ingredients

1 can (10-3/4 ounces) condensed cream of chicken soup, undiluted
1/2 cup milk
1/4 teaspoon dried thyme
1/4 teaspoon salt
1/4 teaspoon pepper
2 cups cubed cooked chicken
1 can (15-1/4 ounces) whole kernel corn, drained
2 cups frozen cut green beans, thawed
2 cups sliced cooked potatoes

Directions

In a large bowl, combine the soup, milk, thyme, salt and pepper. Stir in the chicken, corn, beans and potatoes. Pour into a greased 1-1/2-qt. baking dish. Bake, uncovered, at 400° for 15 minutes or until heated through. Yield: 6 servings.

Nutritional Facts 1 serving (1 each) equals 256 calories, 8 g fat (2 g saturated fat), 48 mg cholesterol, 780 mg sodium, 25 g carbohydrate, 4 g fiber, 18 g protein.

Originally published as Chicken Veggie Casserole in Taste of Home February/March 1998, p13

Full-Bodied White Wine

Enjoy this recipe with a full-bodied white wine such as Chardonnay or Viognier.

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Chicken Veggie Casserole

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Reviewed on Nov. 29, 2011 by snickybun

We LOVE this recipe. We actually stretch it for our family by adding more potatoes, another can of soup, and a little more milk. It has a very good taste, and everyone in the house loves it!

Reviewed on Nov. 10, 2011 by kerrynjames

This dish was really easy to prepare, but it lacked flavor. It is relatively healthy and very hearty, but it needs a little something more. Thanks for the recipe!