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

Vegetable Chicken Casserole Recipe

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In Goshen, Indiana, Bonnie Smith assembles this comforting one-dish meal that's economically priced at 98 cents per serving. "To save time, you can substitute a package of frozen vegetables," Bonnie suggests.
TOTAL TIME: Prep: 10 min. Bake: 1 hour
MAKES:5 servings
Test Kitchen Approved
TOTAL TIME: Prep: 10 min. Bake: 1 hour
MAKES: 5 servings


  • 3 cups cubed cooked chicken
  • 4 medium carrots, cut into chunks
  • 3 medium red potatoes, cut into chunks
  • 3 celery ribs, sliced
  • 1 can (10-3/4 ounces) condensed cream of chicken soup, undiluted
  • 2/3 cup water
  • 1/2 teaspoon salt
  • 1/4 teaspoon pepper

Nutritional Facts

1 serving (1 each) equals 288 calories, 10 g fat (3 g saturated fat), 80 mg cholesterol, 812 mg sodium, 21 g carbohydrate, 4 g fiber, 28 g protein.


  1. Place chicken in a greased shallow 2-qt. baking dish. Top with the carrots, potatoes and celery. Combine the soup, water, salt and pepper; pour over vegetables.
  2. Cover and bake at 350° for 60-75 minutes or until vegetables are tender. Yield: 5 servings.
Editor's Note: The cost per serving does not include optional ingredients such as garnishes. When there is a choice of two ingredients, the cost is figured with the first one listed.
Originally published as Chicken Veggie Casserole in Quick Cooking November/December 2002, p51

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Reviewed Mar. 21, 2014

"it tastes good, but WAAAAAY to much sodium.

Until I can find a way to bring down the sodium levels,
I will not be making this again."

Reviewed May. 6, 2010

"This is very a very bland dish. There was no flavor to it at all. It took more than the listed baking time. At one hour the potatoes, carrots, and celery were still hard. In creased the temprature to 400 degrees and it still took 45 additional minutes and at that the veggies were still crunchy. No one liked it at all."

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