Chicken Vegetable Casserole Recipe

4.5 6 13
Chicken Vegetable Casserole Recipe
Chicken Vegetable Casserole Recipe photo by Taste of Home
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Chicken Vegetable Casserole Recipe

Read Reviews
4.5 6 13
Publisher Photo
“This recipe works wonders with leftover turkey or chicken,” says Genia McClinchey of Lakeview, Michigan. “It’s a great quick-and-easy entree to make when company pops in unexpectedly. I always get compliments when I serve it!”
MAKES:
6 servings
TOTAL TIME:
Prep: 20 min. Bake: 35 min.
MAKES:
6 servings
TOTAL TIME:
Prep: 20 min. Bake: 35 min.

Ingredients

  • 1/2 cup butter, softened
  • 1 cup (8 ounces) sour cream
  • 1 egg
  • 1 cup all-purpose flour
  • 1 teaspoon baking powder
  • 1 teaspoon salt
  • 1/2 teaspoon rubbed sage
  • 1 package (16 ounces) frozen mixed vegetables, thawed
  • 2 cups cubed cooked chicken or turkey
  • 1 can (10-3/4 ounces) condensed cream of mushroom soup, undiluted
  • 1/2 cup chopped onion
  • 1/2 cup shredded cheddar cheese

Directions

In a small bowl, cream butter and sour cream until smooth. Beat in egg. Combine the flour, baking powder, salt and sage; add to creamed mixture. Spread into a greased 3-qt. baking dish.
In a large bowl, combine the vegetables, chicken, soup and onion. Pour over crust; sprinkle with cheese. Bake, uncovered, at 400° for 35-40 minutes or until heated through. Yield: 6 servings.
Originally published as Chicken Vegetable Casserole in Simple & Delicious March/April 2007, p17

Nutritional Facts

1 each: 515 calories, 32g fat (18g saturated fat), 157mg cholesterol, 1125mg sodium, 33g carbohydrate (5g sugars, 5g fiber), 23g protein.

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  • 1/2 cup butter, softened
  • 1 cup (8 ounces) sour cream
  • 1 egg
  • 1 cup all-purpose flour
  • 1 teaspoon baking powder
  • 1 teaspoon salt
  • 1/2 teaspoon rubbed sage
  • 1 package (16 ounces) frozen mixed vegetables, thawed
  • 2 cups cubed cooked chicken or turkey
  • 1 can (10-3/4 ounces) condensed cream of mushroom soup, undiluted
  • 1/2 cup chopped onion
  • 1/2 cup shredded cheddar cheese
  1. In a small bowl, cream butter and sour cream until smooth. Beat in egg. Combine the flour, baking powder, salt and sage; add to creamed mixture. Spread into a greased 3-qt. baking dish.
  2. In a large bowl, combine the vegetables, chicken, soup and onion. Pour over crust; sprinkle with cheese. Bake, uncovered, at 400° for 35-40 minutes or until heated through. Yield: 6 servings.
Originally published as Chicken Vegetable Casserole in Simple & Delicious March/April 2007, p17

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Reviews forChicken Vegetable Casserole

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teresatrueax User ID: 8661036 239344
Reviewed Dec. 13, 2015

"I love this recipe! ! Been making it for years and it is one of my favorites!! I add corn to the mix of veggies. Wondering if I could do it in 2) 9X9 pans and freeze half of it? May have to try that next time!!"

MY REVIEW
mamaofthree User ID: 7541908 155799
Reviewed Jan. 31, 2014

"This was an excellent recipe. My husband and I loved it! Even our kids ate it up!"

MY REVIEW
VFlowerPowerV User ID: 6165824 79162
Reviewed Aug. 22, 2011

"I make this all the time and my brother's family loves it when they come to visit. Very easy to make."

MY REVIEW
1968Debra User ID: 5605293 64246
Reviewed Jun. 4, 2011

"I liked it, but mine was a little soup. Next time I would put a little corn starch in with the soup. I thought the crust was good, oh and lots of cheese on it."

MY REVIEW
[email protected] User ID: 1662693 155797
Reviewed May. 20, 2010

"mmmmm. makes a quick dinner when you use the precooked chicken strips!"

MY REVIEW
valanddansmith User ID: 988113 79155
Reviewed Oct. 20, 2009

"This was very good although I'm not too sure about the crust being on the bottom - it sort of disappeared. Next time, I will probably make a bisquick type crust and pour it over top. Otherwise, very hearty and homey!"

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