Easy Vegetable Casserole Recipe

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This hearty dish combines chicken and an assortment of vegetables. It can be put together in a snap...a real plus for any busy cook.
TOTAL TIME: Prep: 5 min. Bake: 50 min.
MAKES:6 servings
Test Kitchen Approved
TOTAL TIME: Prep: 5 min. Bake: 50 min.
MAKES: 6 servings


  • 2 cups cubed cooked chicken
  • 8 ounces frozen small onions, thawed and drained
  • 1 package (10 ounces) frozen mixed vegetables, thawed and drained
  • 1 can (4 ounces) mushroom stems and pieces, drained
  • 1 can (10-3/4 ounces) condensed cream of chicken soup, undiluted
  • 1/2 teaspoon dried thyme
  • 1 cup crushed potato chips

Nutritional Facts

1 serving (1 cup) equals 231 calories, 10 g fat (3 g saturated fat), 46 mg cholesterol, 568 mg sodium, 18 g carbohydrate, 4 g fiber, 18 g protein.


  1. In a bowl, combine chicken, onions, mixed vegetables, mushrooms, soup and thyme. Pour into a greased 8-in. square baking dish. Sprinkle with chips. Bake, uncovered, at 350° for 50-55 minutes or until bubbly. Yield: 4-6 servings.
Originally published as Easy Vegetable Casserole in Country Chicken Cookbook 1995, p79

Full-Bodied White Wine

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

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