Description
This Chicken and Vegetable Casserole is a warm, wholesome dish that’s perfect for using up leftover chicken or turkey. With a soft, savory crust and a creamy vegetable filling, it’s a comforting family dinner that comes together with simple pantry staples. Ideal for make-ahead meals or weeknight dinners.
Ingredients
Scale
For the Crust:
- 1/2 cup butter, softened
- 1 cup sour cream
- 1 large egg
- 1 cup all-purpose flour
- 1 teaspoon baking powder
- 1 teaspoon salt
- 1/2 teaspoon rubbed sage
For the Filling:
- 1 package (16 ounces) frozen mixed vegetables, thawed
- 2 cups cubed cooked chicken or turkey
- 1 can (10.75 ounces) condensed cream of mushroom soup (undiluted)
- 1/2 cup chopped onion
- 1/2 cup shredded cheddar cheese
Ingredient Tip: Use leftover rotisserie chicken or Thanksgiving turkey to save prep time. Cream of chicken or celery soup also works well.
Instructions
- Preheat oven: Set to 400°F. Lightly grease a 3-quart baking dish.
- Make the crust: In a bowl, cream butter and sour cream until smooth. Beat in the egg. In another bowl, whisk together flour, baking powder, salt, and sage. Add to wet mixture and stir until a thick batter forms. Spread evenly in baking dish.
- Prepare filling: In a large bowl, combine thawed vegetables, cooked chicken or turkey, cream of mushroom soup, and chopped onion. Mix well.
- Assemble: Pour filling over the crust and spread evenly. Top with shredded cheddar cheese.
- Bake: Bake uncovered for 35-40 minutes until bubbly and golden. The crust should be set, and cheese melted.
- Rest: Let sit for 5 minutes before serving for easier slicing.
Notes
- Make Ahead: Prepare the full casserole and refrigerate (unbaked) up to 24 hours. Let sit at room temp 20 minutes before baking.
- Storage: Store leftovers in an airtight container in the fridge for up to 3 days.
- Reheating: Microwave individual portions or reheat covered in a 325°F oven until warmed through.
- Swaps: Use cream of chicken or celery soup instead of mushroom for different flavor profiles.
- Prep Time: 15 minutes
- Cook Time: 40 minutes
- Category: Meat Casseroles
- Method: Baking, Oven
- Cuisine: American
Nutrition
- Calories: 410
- Sugar: 4g
- Sodium: 640mg
- Fat: 28g
- Saturated Fat: 13g
- Carbohydrates: 18g
- Fiber: 3g
- Protein: 22g
- Cholesterol: 120mg
Keywords: chicken vegetable casserole, leftover chicken bake, easy weeknight casserole, rotisserie chicken recipe