Creamy Chicken & Vegetables Casserole: This One-Pan Recipe Raises the Bar for Chicken Casseroles by Donna John

Creamy Chicken & Vegetables Casserole: This One-Pan Recipe Raises the Bar for Chicken Casseroles

Creamy and popping with flavor, this easy chicken casserole is ready in about 20 minutes. With fresh thyme, dill Havarti cheese and a crunchy lemony topping, it's a little fancier than most chicken casseroles. Not a fan of tomatoes? Substitute red bell pepper, mushrooms, broccoli or your favorite vegetable. 

You'll need:

Topping

Filling

  • 1 tablespoon olive oil
  • 2 ears corn on the cob, shucked 
  • 1 zucchini, sliced
  • 1 cup grape or cherry tomatoes 
  • 3 cloves garlic, chopped
  • 2 cups whipping cream, heavy cream or milk of choice
  • 2 cups shredded, cooked leftover chicken (can use rotisserie chicken)
  • 1 cup shredded dill Havarti cheese
  • 1 teaspoon fresh thyme leaves or 1/4 teaspoon dried thyme

Here's how to make it: 

Cut the kernels off the corn cobs. Run the back of your knife down the bare cobs to release as much corn milk as possible. Heat 1 tablespoon of olive oil in an ovenproof skillet. Add the zucchini and cook until it begins to lightly brown.

Add the corn, tomatoes and garlic. Season with salt and pepper, to taste. Cook, stirring, about 2 minutes.

Add the cream and cook until it begins to slightly thicken, about 3 minutes. Season with salt and pepper, to taste.

Turn off the heat and add the chicken, Havarti cheese and thyme. Mix well.

Combine the panko, olive oil and lemon zest in a bowl.

Sprinkle the topping over the casserole. Pop it under the broiler for a couple of minutes to brown the top. Serve.

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Julie Rose
That looks SO good! 😋
Elisa A. Schmitz 30Seconds
OMG, Donna John , my mouth is watering. This look delish!

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