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Party Casserole

 Party Casserole
I've been making this vegetable dish for years and recently added the chicken to make it a one-pan meal. It never fails to get raves from men and women alike!
6 ServingsPrep: 25 min. Bake: 30 min.


  • 6 boneless skinless chicken breast halves (4 ounces each)
  • 1 cup water
  • 2 cups sliced zucchini , cut 1/4 inch slices
  • 1 package (14 ounces) frozen baby carrots or 3 cups fresh baby carrots
  • 5 tablespoons butter, divided
  • 2 tablespoons all-purpose flour
  • 1-1/2 cups half-and-half cream or milk
  • 2 teaspoons chicken bouillon granules
  • 1/2 teaspoon prepared mustard
  • 1/2 teaspoon dill weed, divided
  • 1/8 teaspoon pepper
  • Dash nutmeg
  • 1 can (14-1/2 ounces) small whole onions, drained
  • 1-1/2 cups soft bread crumbs
  • 3/4 cup shredded cheddar cheese
  • 1/2 cup coarsely chopped walnuts


  • In a large skillet, bring chicken and water to a boil. Reduce heat
  • and simmer, uncovered, for 3 minutes on each side (chicken will not
  • be completely cooked). Remove chicken from cooking liquid and place
  • down the center of an ungreased 13-in. x 9-in. baking dish; set
  • aside.
  • Cook zucchini and carrots in cooking liquid for 5 minutes or until

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Party Casserole (continued)

Directions (continued)

  • zucchini just begins to soften; drain and set aside. In a large
  • saucepan, melt 2 tablespoons butter; stir in flour and cook for 1
  • minute. Stir in cream until smooth. Add bouillon, mustard, 1/4
  • teaspoon dill, pepper and nutmeg. Bring to a boil; cook and stir for
  • 2 minutes or until thickened. Remove from heat.
  • Spoon 1/2 cup sauce over chicken. Add the zucchini, carrots and
  • onions to remaining sauce. Spoon along sides of baking dish. Melt
  • remaining butter; toss with bread crumbs, cheese, walnuts and
  • remaining dill.
  • Spoon over chicken and vegetables. Bake, uncovered, at 375° for
  • 30-35 minutes or until topping is browned and sauce is bubbly.
  • Yield: 6 servings.
Nutritional Facts: 1 serving (1 each) equals 517 calories, 29 g fat (14 g saturated fat), 144 mg cholesterol, 657 mg sodium, 25 g carbohydrate, 5 g fiber, 38 g protein.
Wine: Full-Bodied White Wine: Enjoy this recipe with a full-bodied white wine such as Chardonnay or Viognier.