Chicken Veggie Casserole Recipe
Chicken Veggie Casserole Recipe photo by Taste of Home

Chicken Veggie Casserole Recipe

Publisher Photo
This special casserole is a hot, satisfying complete meal in one dish.—Martha Balser, Cincinnati, Ohio
TOTAL TIME: Prep/Total Time: 20 min.
MAKES:6 servings
TOTAL TIME: Prep/Total Time: 20 min.
MAKES: 6 servings

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

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.

Directions

  1. 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.
Originally published as Chicken Veggie Casserole in Taste of Home February/March 1998, p13

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.

Full-Bodied White Wine

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

Reviews for Chicken Veggie Casserole

AVERAGE RATING
   (6)
RATING DISTRIBUTION
5 Star
 (4)
4 Star
 (0)
3 Star
 (2)
2 Star
 (0)
1 Star
 (0)
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MY REVIEW
Reviewed Nov. 9, 2014

"Very good! I had only mushroom soup, so I used that. I didn't have green beans so I used frozen peas and carrots and I put in more potatoes than called for because I am a potato person. My husband said three times how delicious it was, and I agree. Next time I will have chicken soup and the green beans and will make it that way but either way, I'm sure it is a great casserole!"

MY REVIEW
Reviewed Aug. 19, 2013

"I loved this recipe. I steamed the vegeys in the microwave while I sautéed inexpensive chicken thighs on the stovetop. I cooked the whole thing on the stove top and then put the sauté pan into the oven to thicken it! I used fresh thyme, but I think rosemary would be really good too. This is a great recipe for leftover rotisserie chicken too! Thanks for posting it!"

MY REVIEW
Reviewed Nov. 29, 2011

"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!"

MY REVIEW
Reviewed Nov. 10, 2011

"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!"

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