Chicken Vegetable Casserole Recipe

Name: Chicken Vegetable Casserole
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 3 Tbsp. oleo, melted; 1/2 c. onions, diced; 1/2 c. celery, diced; 1/2 c. carrots, diced; 1 c. boiling water with 1 chicken bouillon cube or 1 c. chicken broth; 5 Tbsp. flour; 1/2 tsp. salt; little pepper; 1 c. milk; 2 c. cut up, cooked chicken; mashed potatoes

Servings: persons

3 Tbsp. oleo, melted
1/2 c. onions, diced
1/2 c. celery, diced
1/2 c. carrots, diced
1 c. boiling water with 1 chicken bouillon cube or 1 c. chicken broth
5 Tbsp. flour
1/2 tsp. salt
little pepper
1 c. milk
2 c. cut up, cooked chicken
mashed potatoes

1
Melt oleo in skillet.
2
Add onions, celery and carrots.
3
Saute for 10 minutes or so.
4
Add boiling water with chicken bouillon cube or chicken broth.
5
Simmer until vegetables are done.
6
Combine flour, salt, pepper and milk.
7
Cook until thick.
8
Add to cooked vegetables.
9
Line casserole with chicken.
10
Top with vegetables. Bake 30 minutes in 350u00b0 oven.
11
Put mashed potatoes on top of vegetables and serve.
12
Chicken and vegetable sauce can be made ahead and refrigerated or frozen until ready to use.

431

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 11 ingredients. The key ingredients include: 3 Tbsp. oleo, melted, 1/2 c. onions, diced, 1/2 c. celery, diced, 1/2 c. carrots, diced, and more.

Yes, Chicken Vegetable Casserole falls under the Meat & Poultry category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

Chicken Vegetable Casserole

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