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Easy chicken and vegetable casserole with broccoli, carrots, peas, and melted cheddar

Easy Chicken and Vegetable Casserole

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This easy chicken and vegetable casserole combines tender chicken, colorful vegetables, a creamy homemade sauce, and melted cheddar cheese for a comforting family dinner.

  • Total Time: 55 minutes
  • Yield: 6 servings

Ingredients

  • 3 cups cooked chicken, diced or shredded
  • 2 cups broccoli florets
  • 1 cup sliced carrots
  • 1 cup frozen peas
  • 3 tablespoons butter
  • 3 tablespoons all-purpose flour
  • 1 1/2 cups halal chicken broth
  • 1 cup whole milk
  • 1 1/2 cups shredded cheddar cheese, divided
  • 1/2 teaspoon garlic powder
  • 1/2 teaspoon onion powder
  • 1/2 teaspoon dried thyme
  • 1/2 teaspoon salt
  • 1/4 teaspoon black pepper

Instructions

  1. Preheat the oven to 375°F. Lightly grease a 9×13-inch baking dish and set aside.
  2. Bring a pot of water to a boil. Add the broccoli and carrots and cook for 3–4 minutes, just until slightly tender. Drain well.
  3. Melt the butter in a large skillet or saucepan over medium heat. Whisk in the flour and cook for about 1 minute, stirring constantly.
  4. Gradually whisk in the halal chicken broth and whole milk. Add the garlic powder, onion powder, thyme, salt, and black pepper. Cook for 3–5 minutes, stirring frequently, until the sauce thickens.
  5. Remove from the heat and stir in 1 cup of the cheddar cheese until melted and smooth.
  6. Add the cooked chicken, broccoli, carrots, and frozen peas to the prepared baking dish. Pour the creamy sauce over the mixture and gently stir until everything is evenly coated.
  7. Sprinkle the remaining 1/2 cup cheddar cheese evenly over the top.
  8. Bake uncovered for 25–30 minutes, until the casserole is hot and bubbling and the cheese is melted. Let rest for 5 minutes before serving.

Notes

Chicken: Use fully cooked chicken. Rotisserie-style chicken can also work if it meets your dietary requirements.

Vegetables: Cut the broccoli and carrots into similar-sized pieces so they cook evenly.

Sauce: Whisk the broth and milk into the flour mixture gradually to help keep the sauce smooth.

Cheese: Freshly shredded cheddar melts especially well, but pre-shredded cheese can also be used.

Make ahead: Assemble the casserole ahead of time, cover, and refrigerate. Add a few extra minutes to the baking time if baking directly from the refrigerator.

Storage: Refrigerate leftovers in an airtight container for 3–4 days.

Food safety: When preparing chicken, follow USDA guidance and cook poultry to a safe internal temperature of 165°F.

  • Author: Emily Carter
  • Prep Time: 20 minutes
  • Cook Time: 30 minutes
  • Category: Dinner
  • Method: Baking
  • Cuisine: American

Find it online: https://casseroledaily.com/chicken-and-vegetable-casserole/