Chicken Vegetable Casserole

This chicken vegetable casserole combines a savory sour cream batter with a hearty topping of chicken and vegetables. The batter goes into the baking dish first, and the meat and vegetable mixture is spooned directly over it. As it bakes, the base sets up and the top gets warm and bubbly.

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You need about 20 minutes to prep the ingredients and another 35 minutes for it to bake. It relies on cooked chicken and frozen mixed vegetables to keep the process straightforward. This is a reliable option for a weeknight dinner when you want a warm meal with minimal fuss.

Essential Ingredients

• Butter: Use unsalted butter and let it sit at room temperature until it is soft enough to mix easily.
• Sour cream: Full fat sour cream gives the base a richer texture, but lower fat options work fine.
• Chicken: Rotisserie chicken or leftover baked chicken breasts are good choices for this recipe.
• Mixed vegetables: A standard blend of carrots, peas, corn, and green beans saves time. Make sure they are fully thawed and drained of excess water.
• Condensed soup: Cream of mushroom provides a savory flavor, but cream of chicken or celery are suitable alternatives.

The full ingredients list, including measurements, is provided in the recipe card directly below.

Let’s Make it together

Prepare the batter base: Start by mixing the softened butter and sour cream until they are smooth. Add the egg and blend it in well. Stir the flour, baking powder, salt, and sage together in a separate bowl, then fold the dry ingredients into the wet mixture until just combined.

Assemble the bottom layer: Grease a 3-quart baking dish to prevent sticking. Spoon the sour cream batter into the dish. Use a rubber spatula to spread it into an even layer across the bottom of the pan.

Mix the topping and bake: Combine the thawed mixed vegetables, cooked chicken, condensed mushroom soup, and chopped onion in a large bowl. Spoon this mixture evenly over the batter layer in the baking dish. Sprinkle the shredded cheddar cheese over the top.

Finish in the oven: Bake the casserole uncovered at 400°F (200°C) until the cheese is melted and the edges are bubbling. Check that the center reaches a safe internal temperature of 160°F (71°C) since the base contains a raw egg.

Serving Ideas

Serve this casserole with a simple green salad dressed with vinaigrette or some warm crusty bread to soak up the creamy sauce.

Storing & Reheating

Store leftover casserole in an airtight container in the refrigerator for up to 3 days. Reheat individual portions in the microwave until they reach 165°F (74°C) throughout. Freezing is not recommended as the sour cream base may separate when thawed.

FAQ

Can I use raw chicken instead of cooked?

You need to cook the chicken before adding it to the casserole. Raw chicken will release too much moisture and may not cook through in the time it takes the batter to bake.

Do I have to thaw the frozen vegetables?

Yes, thawing the vegetables is important. If you add them frozen, they will release water during baking and make the casserole soupy.

Can I make this casserole ahead of time?

You can assemble the chicken and vegetable mixture a day in advance and store it in the refrigerator. It is best to make the batter right before baking so the baking powder remains active.

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📖 Recipe Card

Chicken Vegetable Casserole

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• Author: Emma Taylor
• Total Time: 55 minutes
• Yield: 6 servings 1x

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Description

A baked dish with a savory sour cream batter base topped with cooked chicken, mixed vegetables, mushroom soup, and cheddar cheese.

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Ingredients

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• 1/2 cup (113 g) butter, softened
• 1 cup (240 g) sour cream
• 1 large egg
• 1 cup (125 g) all-purpose flour
• 1 teaspoon baking powder
• 1 teaspoon salt
• 1/2 teaspoon rubbed sage
• 1 package (16 ounces / 450 g) frozen mixed vegetables, thawed
• 2 cups (280 g) cubed cooked chicken
• 1 can (10.5 ounces / 298 g) condensed cream of mushroom soup
• 1/2 cup (75 g) chopped onion
• 1/2 cup (55 g) shredded cheddar cheese

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Instructions

1. Preheat your oven to 400°F (200°C). Grease a 3-quart baking dish.
2. Place the softened butter and sour cream in a medium bowl. Beat them together until smooth.
3. Add the egg to the butter mixture and beat until well incorporated.
4. In a separate bowl, whisk together the flour, baking powder, salt, and rubbed sage.
5. Pour the dry ingredients into the wet ingredients. Stir lightly until a thick batter forms.
6. Transfer the batter to the prepared baking dish. Spread it into an even layer using a spatula.
7. In a large bowl, mix the thawed vegetables, cooked chicken, condensed soup, and chopped onion.
8. Spoon the chicken mixture evenly over the batter layer in the baking dish. Sprinkle the cheddar cheese over the top.
9. Bake uncovered for 35 to 40 minutes. The casserole is done when it is heated through, bubbling, and reaches a safe internal temperature of 160°F (71°C) for the egg in the base.

Notes

• Food safety: Because the base contains a raw egg, ensure the casserole reaches an internal temperature of 160°F (71°C) before serving.
• If the cheese starts to brown too quickly before the center is done, cover the baking dish loosely with aluminum foil.
• Dry the thawed vegetables well with a paper towel before mixing them with the chicken and soup to avoid a soggy casserole.

• Prep Time: 20 minutes
• Cook Time: 35 minutes
• Category: Main Course
• Method: Baking
• Cuisine: American