Chicken and Vegetable Casserole Bake
If you love both filling and nutritious recipes, this Chicken and Vegetable Casserole Bake is an excellent option for dinner. It has a substantial amount of vegetables, but the added protein from the chicken makes this a healthy and almost effortless dinner recipe to have any day of the week. Either fresh or frozen vegetables will work in this healthy and delicious dinner recipe.
Ingredients
- 4 cups of shredded, cooked chicken
- 4 carrots sliced or shredded
- 3-4 medium yellow potatoes unpeeled
- 4 pieces of celery, sliced
- 1 can of condensed cream of chicken soup
- 2/3 cups of water
- 1/4 teaspoon pepper
- 1/2 teaspoon salt
Directions
- Step 1 Place the cooked chicken in the bottom of a greased casserole dish.
- Step 2 Place the potatoes, celery and carrots on top of the chicken.
- Step 3 In another bowl, combine the cream of chicken soup, water, salt, and pepper.
- Step 4 After the mixture is mixed, pour it over the vegetables and chicken.
- Step 5 Cover the casserole dish in foil and bake at 350 degrees for 60-75 minutes, or until the vegetables aren’t too crunchy.
Put the cooked chicken in a greased baking dish.
Add the sliced potatoes, celery and carrots on top of the chicken in any order.
In a separate dish, add the condensed cream of chicken soup, water, salt, and pepper.
Pour the mixture over the vegetables and chicken in the pan.
Cover the casserole dish with foil and bake at 350 degrees for 60-75 minutes, or until the vegetables are soft and not too crunchy.
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