Chicken Veggie Casserole Recipe

4.5 4 6
Chicken Veggie Casserole Recipe
Chicken Veggie Casserole Recipe photo by Taste of Home
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Chicken Veggie Casserole Recipe

Read Reviews
4.5 4 6
Publisher Photo
This special casserole is a hot, satisfying complete meal in one dish.—Martha Balser, Cincinnati, Ohio
MAKES:
6 servings
TOTAL TIME:
Prep/Total Time: 20 min.
MAKES:
6 servings
TOTAL TIME:
Prep/Total Time: 20 min.

Ingredients

  • 1 can (10-3/4 ounces) condensed cream of chicken soup, undiluted
  • 1/2 cup milk
  • 1/4 teaspoon dried thyme
  • 1/4 teaspoon salt
  • 1/4 teaspoon pepper
  • 2 cups cubed cooked chicken
  • 1 can (15-1/4 ounces) whole kernel corn, drained
  • 2 cups frozen cut green beans, thawed
  • 2 cups sliced cooked potatoes

Directions

In a large bowl, combine the soup, milk, thyme, salt and pepper. Stir in the chicken, corn, beans and potatoes. Pour into a greased 1-1/2-qt. baking dish. Bake, uncovered, at 400° for 15 minutes or until heated through. Yield: 6 servings.
Originally published as Chicken Veggie Casserole in Taste of Home February/March 1998, p13

Nutritional Facts

1 each: 256 calories, 8g fat (2g saturated fat), 48mg cholesterol, 780mg sodium, 25g carbohydrate (6g sugars, 4g fiber), 18g protein.

  • 1 can (10-3/4 ounces) condensed cream of chicken soup, undiluted
  • 1/2 cup milk
  • 1/4 teaspoon dried thyme
  • 1/4 teaspoon salt
  • 1/4 teaspoon pepper
  • 2 cups cubed cooked chicken
  • 1 can (15-1/4 ounces) whole kernel corn, drained
  • 2 cups frozen cut green beans, thawed
  • 2 cups sliced cooked potatoes
  1. In a large bowl, combine the soup, milk, thyme, salt and pepper. Stir in the chicken, corn, beans and potatoes. Pour into a greased 1-1/2-qt. baking dish. Bake, uncovered, at 400° for 15 minutes or until heated through. Yield: 6 servings.
Originally published as Chicken Veggie Casserole in Taste of Home February/March 1998, p13

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Reviews forChicken Veggie Casserole

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fishrgal User ID: 1182152 21793
Reviewed Nov. 9, 2014

"Very good! I had only mushroom soup, so I used that. I didn't have green beans so I used frozen peas and carrots and I put in more potatoes than called for because I am a potato person. My husband said three times how delicious it was, and I agree. Next time I will have chicken soup and the green beans and will make it that way but either way, I'm sure it is a great casserole!"

MY REVIEW
fireside335 User ID: 1179431 79632
Reviewed Aug. 19, 2013

"I loved this recipe. I steamed the vegeys in the microwave while I sautéed inexpensive chicken thighs on the stovetop. I cooked the whole thing on the stove top and then put the sauté pan into the oven to thicken it! I used fresh thyme, but I think rosemary would be really good too. This is a great recipe for leftover rotisserie chicken too! Thanks for posting it!"

MY REVIEW
snickybun User ID: 3187115 47703
Reviewed Nov. 29, 2011

"We LOVE this recipe. We actually stretch it for our family by adding more potatoes, another can of soup, and a little more milk. It has a very good taste, and everyone in the house loves it!"

MY REVIEW
kerrynjames User ID: 5662698 21966
Reviewed Nov. 10, 2011

"This dish was really easy to prepare, but it lacked flavor. It is relatively healthy and very hearty, but it needs a little something more. Thanks for the recipe!"

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