Here’s a simple, comforting Baked Casserole Dish recipe that’s easy to customize — perfect for weeknight dinners or potlucks. This version is a Cheesy Chicken & Vegetable Casserole, but I’ll include variations below so you can make it your own.
🥘 Baked Chicken & Vegetable Casserole
Serves: 6
Prep time: 15 min
Cook time: 35–40 min
Ingredients
- 2 cups cooked chicken, shredded or diced (rotisserie works great)
- 2 cups mixed vegetables (frozen peas, carrots, corn, or broccoli)
- 1 can (10.5 oz) cream of chicken soup (or cream of mushroom)
- 1 cup sour cream (or plain yogurt)
- 1 cup shredded cheddar cheese, divided
- 1/2 tsp garlic powder
- 1/2 tsp onion powder
- Salt and pepper, to taste
- 2 cups cooked pasta, rice, or hash browns (for the base)
- Optional topping: 1 cup crushed Ritz crackers or bread crumbs mixed with 2 tbsp melted butter
Instructions
- Preheat oven:
- 375°F (190°C).
- Grease a 9×13-inch (23×33 cm) baking dish.
- Mix the filling:
- In a large bowl, combine chicken, vegetables, soup, sour cream, half the cheese, and seasonings.
- Stir in pasta, rice, or hash browns until evenly coated.
- Assemble:
- Spread mixture evenly in the prepared baking dish.
- Sprinkle with remaining cheese.
- Add crumb topping if desired.
- Bake:
- Bake uncovered for 30–40 minutes, until bubbly and golden on top.
- Serve:
- Let cool slightly before serving.
- Enjoy with a salad or garlic bread.
🍽️ Tips & Variations
- Beef version: Substitute chicken with ground beef and use cream of mushroom soup.
- Vegetarian: Use only vegetables and add beans or lentils for protein.
- Tex-Mex style: Add taco seasoning, black beans, and Monterey Jack cheese.
- Italian version: Use marinara sauce instead of cream soup and top with mozzarella and Parmesan.
- Breakfast casserole: Use hash browns, eggs, sausage, and cheddar.
Would you like me to tailor this casserole recipe to a specific ingredient (like beef, tuna, or pasta)?
