What's Cooking: chicken and vegetable casserole

I mentioned the other night that I was going to cook a casserole and would share the results with you. Well, let me tell you that it turned out fabulous. With the temperature reaching close to -40 with the windchill this week – I think it might be time to make another dish like this one.

Casserole dishes are so easy to make and are extremely versatile. You can serve with a side of just about anything – depending on the ingredients you use. This one is healthy. If you’re watching your carb intake with keto, or a low-carb diet, then substitute the potatoes for something like more cauliflower or add some broccoli. You really can’t go wrong here. For the chicken, I went even lazier and purchased a deli made chicken from Superstore. Super tasty.

I never measure things. Usually just throw a bunch of things in the casserole dish until it’s full. Unfortunately, the picture did not turn out well for this dish. My oven light blew out. But here’s what similar casseroles look like. In this recipe, I added carrots and celery instead of potatoes.



Ingredients

  • 1-2 cups of shredded chicken (cooked)
  • 1 small onion diced
  • 1 cup of frozen corn
  • 1.5 cups of cauliflower
  • 1.5 cups of mushrooms
  • 1.5 cups of zucchini
  • 5-6 mini-potatoes cut in half
  • 1 cup of milk
  • 1 tbsp of olive oil
  • 1 can of cream of mushroom soup – any cream soup would do
  • Salt, pepper, garlic to taste

Preparation

  • Heat up the oven to 350C
  • Pour the olive onto the bottom of the casserole dish
  • Add in all the vegetables and mix well
  • Add in seasoning
  • Mix everything well in the casserole dish. Place in the oven on the middle rack and cook for about 40 minutes.
  • While the casserole is cooking, heat the soup up in a pot. Add the milk and bring to a boil. You’ll need to take out the casserole dish from the oven – carefully – it’s burning hot – and pour the soup mixture over the top.
  • Cover the dish with a lid and put it back in the oven to cook for an additional 20-30 minutes – or until vegetables are tender. Careful not to cook too long, the soup can turn brown.
  • Note: if you are using raw chicken, you may want cook for a longer time. I find that using pre-cooked chicken makes the process faster. To check if the chicken is cooked thoroughly, there should not be any pink in the meat.

Side Dish

If you’re using potatoes in this casserole, it will be pretty filling on its own. You can serve it up with small home made biscuits. Or perhaps a nice side dish of roasted asparagus or beets. Since soup if part of the base, you definitely don’t want to serve soup with it.

If you’re serving this to guests, you might want to pair it with a sweet dessert that isn’t heavy on carbs. Something like ice cream, home made pudding or mousse.

If serving as part of a “fancy” meal for guests, or a potluck, pair it with a nice glass of Chardonnay or Blush wine.

Want more “What’s Cooking?” ideas?

Are you looking for more original recipes like this one? Just head on over to my “What’s Cooking” page for more cooking tips, recipes, and some of my favorite cooking resources.

I promise – I never tell my life story before sharing my recipes with you. I’ll do that after! Make sure to follow my blog for more fun articles on cooking, fitness, beauty, travel and day to day life.

7 Comments Add yours

  1. jmarie1974 says:

    That looks delish!

    Liked by 1 person

  2. mostlysingle says:

    It sure was. It’s amazing how versatile these dishes really are.

    Liked by 1 person

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