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Delicious Chicken Vegetable Casserole with mixed vegetables and herbs

Cozy Weeknight Chicken Bake

A comforting Chicken Vegetable Casserole made with pantry staples, perfect for busy weeknights and family gatherings.
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Prep Time 15 minutes
Cook Time 40 minutes
Total Time 55 minutes
Servings: 6 servings
Course: Dinner, Main Course
Cuisine: American
Calories: 420
Ingredients Method Notes

Ingredients
  

Crust Ingredients
  • 1/2 cup unsalted butter (softened) Use unsalted to control salt level.
  • 1 cup sour cream Full-fat for best texture.
  • 1 large egg Binds the crust and helps it rise.
  • 1 cup all-purpose flour Unbleached is ideal for flavor.
  • 1 tsp baking powder
  • 1 tsp sea salt
  • 1/2 tsp rubbed sage
Filling Ingredients
  • 20 oz pkg. frozen mixed vegetables (thawed) Drain excess water for best results.
  • 2 cups cooked chicken (cubed or shredded) Leftover roasted or poached chicken works beautifully.
  • 10.75 oz can cream of mushroom soup (undiluted) Use low-sodium or reduced-fat if preferred.
  • 1/2 cup onion (chopped)
  • 1/2 cup sharp cheddar cheese (shredded) Freshly shredded melts more smoothly.

Method
 

Preparation
  1. Preheat oven to 400°.
  2. Combine flour, baking powder, sea salt and sage in a small mixing bowl.
  3. In a separate medium-sized bowl, whisk butter and sour cream until smooth.
  4. Add egg and whisk again.
  5. Combine flour mixture with egg mixture and fold gently until just combined.
  6. Spread the dough mixture into a greased three-quart glass baking dish.
Assembly
  1. In a large bowl, combine the veggies, chicken, soup, and onion.
  2. Spoon chicken mixture evenly over top of crust.
  3. Sprinkle cheddar cheese over top.
Baking
  1. Bake, uncovered, at 400° for 35 to 40 minutes, until heated through and bubbly.
  2. Allow to rest for 5 minutes before serving.

Notes

Tip: Thaw frozen veggies in a colander to remove excess moisture. Warm the cream soup before mixing for an even filling. Let the casserole rest after baking for cleaner slices.