Chicken and Vegetable Bake

A wholesome, creamy casserole packed with juicy chicken, tender vegetables, and melted cheese. It’s an easy weeknight dinner that’s great for leftovers.

Prep Time: 15 minutes
Cook Time: 35–40 minutes
Total Time: 55 minutes
Servings: 6

Ingredients

• 2 lbs (900 g) boneless, skinless chicken breasts or thighs, cut into bite-sized pieces
• 4 cups mixed vegetables (broccoli, cauliflower, carrots, green beans, or peas)
• 2 tablespoons olive oil
• 3 cloves garlic, minced
• 1 teaspoon Italian seasoning
• 1 teaspoon paprika
• ½ teaspoon onion powder
• ½ teaspoon salt
• ¼ teaspoon black pepper

Creamy Sauce

• 1 cup (240 ml) heavy cream
• 4 oz (115 g) cream cheese, softened
• ½ cup (50 g) grated Parmesan cheese
• 1 cup (110 g) shredded mozzarella or cheddar cheese

Topping (Optional)

• ½ cup panko breadcrumbs
• 2 tablespoons melted butter
• 2 tablespoons grated Parmesan cheese

Instructions

1. Preheat the oven to 375°F (190°C). Lightly grease a 9×13-inch baking dish.
2. Heat the olive oil in a large skillet over medium-high heat. Season the chicken with the Italian seasoning, paprika, onion powder, salt, and pepper. Cook for 4–5 minutes until lightly browned (it doesn’t need to be fully cooked).
3. Add the garlic and cook for 30 seconds.
4. Steam or blanch the vegetables for 3–4 minutes, then drain well.
5. In a bowl, whisk together the heavy cream, cream cheese, Parmesan, and half of the shredded cheese until smooth.
6. Combine the chicken, vegetables, and sauce, then transfer to the prepared baking dish.
7. Sprinkle the remaining shredded cheese over the top.
8. If using the topping, mix the panko, melted butter, and Parmesan, then sprinkle over the casserole.
9. Bake for 35–40 minutes, or until the chicken reaches 165°F (74°C) and the topping is golden brown.
10. Let the casserole rest for 5–10 minutes before serving.

Variations

• Add cooked rice, pasta, or diced potatoes for a heartier meal.
• Use rotisserie chicken to reduce the baking time to 25–30 minutes.
• Stir in mushrooms, spinach, or bell peppers for extra vegetables.
• Add a pinch of crushed red pepper flakes for a little heat.

Storage

• Refrigerator: Store in an airtight container for up to 4 days.
• Freezer: Freeze for up to 3 months. Thaw overnight in the refrigerator and reheat in a 350°F (175°C) oven until heated through.

Serve with: Garlic bread, fluffy rice, mashed potatoes, buttered noodles, or a fresh green salad for a complete meal.