Vegetable Chicken Casserole Recipe
Vegetable Chicken Casserole Recipe photo by Taste of Home
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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
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 each: 288 calories, 10g fat (3g saturated fat), 80mg cholesterol, 812mg sodium, 21g carbohydrate (5g sugars, 4g fiber), 28g 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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TULANI User ID: 6477495 60132
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."

watkink User ID: 4236458 82579
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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