Chicken Casserole With Cream Of Chicken Soup And Mixed Vegetables
When it comes to comfort food, few dishes can top a delicious, hearty casserole. One classic recipe that never gets old is chicken casserole with cream of chicken soup and mixed vegetables. This dish is easy to make, satisfyingly creamy, and packed with nutritious veggies that add color and flavor. Whether you're cooking for a crowd or meal prepping for the week, this chicken casserole is sure to become a new favorite.
Ingredients:
- 1 pound boneless, skinless chicken breast, cubed
- 1 can condensed cream of chicken soup
- 1 cup milk
- 1 cup frozen mixed vegetables (peas, carrots, corn, and green beans)
- 1 cup uncooked white rice
- 1/2 cup chopped onion
- 1/2 cup chopped celery
- 2 cloves garlic, minced
- 1 teaspoon dried thyme
- 1 teaspoon dried rosemary
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
- 1 tablespoon olive oil
- 1/4 cup grated Parmesan cheese
Instructions:
- Preheat the oven to 375°F.
- In a large skillet, heat the olive oil over medium-high heat. Add the chicken and cook for 5-7 minutes, or until golden brown on all sides. Remove the chicken from the skillet and set aside.
- In the same skillet, add the onion, celery, and garlic. Cook for 3-5 minutes, or until the vegetables are tender.
- Add the rice, thyme, rosemary, salt, and black pepper to the skillet. Stir well to combine.
- Add the cream of chicken soup, milk, and mixed vegetables to the skillet. Stir well to combine.
- Transfer the mixture to a 9x13 inch baking dish. Top with the cooked chicken and sprinkle with Parmesan cheese.
- Cover the dish with foil and bake for 45-50 minutes, or until the rice is tender and the chicken is cooked through.
- Remove the foil and bake for an additional 10-15 minutes, or until the cheese is melted and bubbly.
- Let the casserole cool for a few minutes before serving. Enjoy!
Tips:
- This recipe can easily be doubled or halved depending on your needs.
- Feel free to use any type of mixed vegetables you like, such as broccoli or cauliflower.
- If you're short on time, use precooked chicken or a rotisserie chicken from the grocery store.
- Leftovers can be stored in an airtight container in the refrigerator for up to 4 days.
Conclusion:
Chicken casserole with cream of chicken soup and mixed vegetables is a classic recipe that is sure to please. It's easy to make, versatile, and perfect for feeding a hungry crowd. Whether you're looking for a comforting weeknight meal or a dish to bring to a potluck, this chicken casserole is a winner. So grab your ingredients and get cooking!