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Party Casserole

Total Time

Prep: 25 min. Bake: 30 min.


6 servings

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 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


  1. 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.
  2. Cook zucchini and carrots in cooking liquid for 5 minutes or until 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.
  3. 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.
  4. Spoon over chicken and vegetables. Bake, uncovered, at 375° for 30-35 minutes or until topping is browned and sauce is bubbly.

Nutrition Facts

1 each: 517 calories, 29g fat (14g saturated fat), 144mg cholesterol, 657mg sodium, 25g carbohydrate (10g sugars, 5g fiber), 38g protein.

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