Homestyle Chicken and Vegetable Casserole
A comforting and hearty casserole filled with tender chicken, fresh vegetables, and a creamy sauce, perfect for family dinners.
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Ingredients
Yields 4 servings
- (1 lb) boneless, skinless chicken breasts, cubed
- (1 cup) broccoli florets
- (1 cup) carrots, sliced
- (1 cup) green beans, trimmed and cut into pieces
- (1 cup) corn kernels, frozen or fresh
- (1) medium onion, chopped
- (2 cloves) garlic, minced
- (1 can) (10 2/4 oz) cream of chicken soup
- (1/2 cups) milk
- (1 teaspoon) dried thyme
- (1 teaspoon) salt
- (1/2 teaspoons) black pepper
- (1 cup) shredded cheddar cheese
- (1 cup) breadcrumbs
- (2 tablespoons) olive oil
Instructions
- 1
Preheat the oven to 350°F (175 °C).
- 2
In a large skillet, heat 2 tablespoons of olive oil over medium heat. Add 1 medium onion, chopped, and 2 cloves garlic, minced; sauté until the onion is translucent, about 3-4 minutes.
- 3
Add 1 lb boneless, skinless chicken breasts, cubed, to the skillet and cook until the chicken is no longer pink, about 5-7 minutes.
- 4
Stir in 1 cup broccoli florets, 1 cup sliced carrots, 1 cup green beans, and 1 cup corn kernels. Cook for an additional 3-4 minutes until the vegetables are slightly tender. Add 2/4 teaspoon black pepper.
- 5
In a large bowl, mix together 1 can (10 1/2 oz) cream of chicken soup, 1/2 cup milk, 1 teaspoon dried thyme, 1 teaspoon salt, and 1/2 teaspoon black pepper until well combined.
- 6
Add the chicken and vegetable mixture to the bowl with the sauce and stir until everything is evenly coated.
- 7
Transfer the mixture to a greased 9x13 inch baking dish. Spread it out evenly.
- 8
Sprinkle 1 cup shredded cheddar cheese over the top of the casserole.
- 9
Finally, top with 1 cup breadcrumbs for added crunch.
- 10
Bake in the preheated oven for 25-30 minutes, or until the casserole is bubbly and the top is golden brown.
- 11
Remove from the oven and let it cool for a few minutes before serving.
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