Oven Baked Chicken Vegetable Casserole Recipe2021-01-09
- Cuisine: American
- Course: Main Dish
- Skill Level: Moderate
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- Yield: 6
- Servings: 6
- Prep Time: 10m
- Cook Time: 30m
- Ready In: 40m
Average Member Rating
(5 / 5)
1 People rated this recipe
This information is per serving.
Saturated Fat3.8 g
Trans Fat0 g
Unsaturated Fat1.5 g
Oven-baked chicken vegetable casserole recipe. Cubed chicken breasts with vegetable mix baked in an oven. Easy, healthy, and delicious! This recipe adapted from https://togetherasfamily.com/baked-chicken-and-vegetables/
Use your favorite vegetables for this recipe. You can also cook it in a slow cooker if desired.
Slow-Cooked Chicken Vegetable Casserole Recipe
Very healthy and delicious creamy chicken vegetable casserole cooked in a slow cooker.
Makes 5 servings
Ingredients: 1½ pounds (720 g) boneless and skinless chicken breasts, 1 cup (250 ml0 sliced fresh green beans, 1 cup (250 ml) sliced fresh mushrooms, 1 cup (250 ml) sliced carrots, 1/2 cup (125 ml) diced leeks, 1 garlic clove, peeled and minced, 1 teaspoon (5 ml) chopped dried basil, 1/4 teaspoon (1 ml) salt, 1/4 teaspoon (1 ml) freshly ground black pepper, 1 tablespoon (15 ml) extra-virgin olive oil, 1 tablespoon all-purpose flour, 1 cup (250 ml0 low-sodium fat-free chicken broth, 2 cups (500 ml) Greek yogurt
Instructions: Grease 6-quart (6 l) slow cooker with nonstick cooking spray. Place chicken breasts in the bottom of the greased pot. Top with sliced mushrooms and green beans.
In a large nonstick skillet, heat extra-virgin olive oil over medium-high heat. Add the carrots, leeks, garlic, basil, salt, and black pepper. Cook, stirring constantly, for about 3 minutes. Add all-purpose flour and cook, stirring, for a further 30 seconds. Pour in chicken broth and continue cooking until the mixture is thickened.
Remove the creamy mixture from the pan and pour over chicken and vegetables. Close the slow cooker and cook on a low-heat setting for 5 hours or until chicken and vegetables are cooked through.
Turn off the slow cooker and open the lid. Using tongs, remove cooked chicken breasts from the pot and transfer them to a cutting board. Using two forks, shred the meat and return to the pot, then stir in Greek yogurt. Serve hot!
Oven-Baked Chicken Vegetable Casserole Recipe
- 2 large skinless and boneless chicken breasts, cut into cubes
- 1 red bell pepper, cored and chopped
- 1 yellow bell pepper, cored and chopped
- 1 cup Brussels sprouts, trimmed and halved
- 1 cup chopped broccoli
- 1 cup sliced zucchini
- 1 cup halved baby carrots
- 2½ tablespoons olive oil
- For Seasoning Mix:
- 1 teaspoon salt
- 1/2 teaspoon dried basil
- 1/2 teaspoon dried parsley leaves
- 1/2 teaspoon garlic powder
- 1/4 teaspoon freshly ground black pepper
- 1/4 teaspoon ground oregano
Preheat an oven to 475 F (240 C). Lightly grease a baking pan with nonstick cooking spray.
Place cubed chicken, bell peppers, Brussel sprouts, broccoli, zucchini, and baby carrots onto the greased baking pan.
In a small mixing bowl, combine the remaining dry ingredients. Mix well.
Drizzle the olive oil over chicken and vegetables, then sprinkle seasoning mix over. Stir well.
Bake in the preheated oven for 25 minutes or until chicken and vegetables are cooked through, up halfway through the cooking time.
Turn the oven off and remove the chicken vegetable casserole. Transfer to serving plates. Serve hot.