Creamy Chicken and Veggies Casserole

Written by
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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Linda Larsen
Updated 10/26/19
Creamy chicken veggie casserole

burwellphotography / Getty Images 
  • Total: 65 mins
  • Prep: 20 mins
  • Cook: 45 mins
  • Yield: 8 servings
Nutritional Guidelines (per serving)
815 Calories
57g Fat
26g Carbs
49g Protein
See Full Nutritional Guidelines Hide Full Nutritional Guidelines
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Nutrition Facts
Servings: 8 servings
Amount per serving
Calories 815
% Daily Value*
Total Fat 57g 73%
Saturated Fat 29g 147%
Cholesterol 206mg 69%
Sodium 1237mg 54%
Total Carbohydrate 26g 10%
Dietary Fiber 4g 14%
Protein 49g
Calcium 949mg 73%
*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 flour
  • 1 teaspoon dried thyme leaves
  • 1/8 teaspoon pepper
  • 1/2 cup whole milk
  • 1 (16-ounce) jar four-cheese Alfredo sauce
  • 2 1/2 cups cooked chicken (chopped)
  • 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 flour
  • 1/2 teaspoon dried thyme leaves
  • 1/4 teaspoon baking powder
  • 1/4 cup butter (softened)
  • 1/2 cup shredded sharp Cheddar or Havarti cheese
  • 1/4 cup grated Parmesan cheese
  • 1 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.

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.