Creamy Chicken and Veggies Casserole

By
Linda Larsen
Linda Larsen
Linda Larsen is a journalist, quick-cooking and slow-cooking expert, and accomplished cookbook author with over 30 years of experience in testing and developing recipes.
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Updated on 12/9/21
Creamy chicken veggie casserole

burwellphotography / Getty Images 
Prep: 20 mins
Cook: 45 mins
Total: 65 mins
Servings: 8 servings
Yield: 1 casserole
Nutrition Facts (per serving)
591 Calories
44g Fat
24g Carbs
25g Protein
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Nutrition Facts
Servings: 8
Amount per serving
Calories 591
% Daily Value*
Total Fat 44g 57%
Saturated Fat 24g 120%
Cholesterol 167mg 56%
Sodium 908mg 39%
Total Carbohydrate 24g 9%
Dietary Fiber 2g 8%
Total Sugars 4g
Protein 25g
Vitamin C 28mg 138%
Calcium 381mg 29%
Iron 2mg 14%
Potassium 379mg 8%
*The % Daily Value (DV) tells you how much a nutrient in a food serving contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
(Nutrition information is calculated using an ingredient database and should be considered an estimate.)

This rich make-ahead casserole is topped with a crunchy, cheesy topping that is kind of like dumplings, but with more texture. Alfredo sauce, frozen vegetables, and precooked chicken make it easy. You can try havarti cheese instead of cheddar for a sublime twist.

Ingredients

  • 1 onion, chopped

  • 1 tablespoon olive oil

  • 2 tablespoons all-purpose flour

  • 1 teaspoon dried thyme

  • 1/8 teaspoon freshly ground black pepper

  • 1/2 cup whole milk

  • 1 (16-ounce) jar four-cheese Alfredo sauce

  • 2 1/2 cups chopped cooked chicken

  • 1 (16-ounce) package frozen broccoli, carrots, and cauliflower

  • 1 1/4 cups shredded sharp cheddar, or havarti cheese

  • 1/3 cup grated Parmesan cheese

  • 1 cup all-purpose flour

  • 1/2 teaspoon dried thyme

  • 1/4 teaspoon baking powder

  • 1/4 cup (4 tablespoons) unsalted butter, softened

  • 1/2 cup shredded sharp cheddar, or havarti cheese

  • 1/4 cup grated Parmesan cheese

  • 1 large egg

Steps to Make It

  1. Gather the ingredients.

  2. In heavy saucepan, cook onion in olive oil over medium heat until tender.

  3. Add flour; cook and stir 3 minutes.

  4. Add 1 teaspoon thyme leaves and milk; cook and stir until thick.

  5. Remove from heat and add Alfredo sauce, chicken, 1 1/4 cups Cheddar or Havarti cheese, 1/3 cup Parmesan cheese, and the frozen vegetables; stir gently.

  6. Place in a 2 1/2-quart casserole. Cover and refrigerate 8 to 24 hours.

  7. When ready to eat, preheat oven to 375 F.

  8. Place casserole, covered, in oven and bake for 25 to 30 minutes until warm.

  9. Meanwhile, in small bowl combine flour, 1/2 teaspoon dried thyme leaves, baking powder, 1/4 cup butter, 1/2 cup Cheddar or havarti cheese, Parmesan cheese, and egg and mix with a fork until crumbly.

  10. Uncover casserole and crumble this topping evenly over the top.

  11. Bake for 20 to 30 minutes longer, until filling bubbles and the topping is golden brown and crisp.

Glass Bakeware Warning

For premade casseroles or leftovers that are in a glass baking dish and have been refrigerated, do not place directly into a hot oven as the glass can shatter. Instead, place any cold glass bakeware into a cold oven to warm up while it preheats. Or allow the bakeware to rest outside of the fridge for 30 minutes to reach room temperature while the oven preheats.

Tip

  • You can also bake the casserole right away. After you place the chicken mixture in the casserole dish, top with the crumbly mixture and bake in preheated 375 F oven for 25 to 35 minutes until bubbly and brown.