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Chicken Vegetable Casserole

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My Chicken Vegetable Casserole has no rice and no noodles. I decided to skip those and give this dish a buttery crust with a crunch.

a Serving of Chicken Casserole on a white dish with the casserole in the background

This Vegetable Chicken Casserole is easy to throw together. For those of us who do not want another chicken casserole with noodles or rice, this is for you.

I love the crunch of the buttery crumb topping too.

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Ingredients in Chicken Casserole with Peas and Carrots

Ingredients in Chicken Vegetable Casserole

  • 4 cups cooked, cubed boneless chicken, about 4-5 boneless skinless breast
  • 1/3 Cup Ranch dressing mix
  • 1 Tbsp. onion powder
  • 1/2 tsp. salt
  • 1/4 tsp. pepper
  • 2 Tbsp. Robust Olive Oil
  • 1 can (15 oz.) cream of celery soup
  • 1 cup plain bread crumbs
  • 3/4 stick butter
  • 1 Cup frozen peas and carrots

Cubed chicken cooking in a skillet

Step 1

Preheat the oven to 350°

In a medium bowl add the dry ingredients; Ranch dressing mix, onion powder, salt and pepper. Blend well and pour into a large Ziploc bag.

Add the chopped chicken to the ranch seasoning mixture and toss to coat all pieces well.

Step 2

Heat the oil in a large skillet and brown the chicken, turning occasionally to cook on all sides. Drain.

All ingredients of chicken casserole in large mixing bowl

Step 3

Add the cooked chicken, cream of celery soup 1/4 cup of the bread crumbs and the peas and carrots to a large mixing bowl. Mix well until the casserole ingredients are well blended.

chicken and veggie casserole ready for the crust and oven

Step 4

Spray your baking dish with non-stick spray and pour the chicken mixture into the dish. Smooth out the surface.

bread crumbs and butter mixed together in a medium bowl

Step 5

Melt the butter in a medium bowl and pour the remaining bread crumbs into the melted butter. Stir until the loose bread crumbs are coarse. They will be crumbly.

Chicken Casserole fresh from the oven

Step 6

Pour the bread crumbs over the top of the casserole and spread to cover.

Place the chicken vegetable casserole into the oven, uncovered and bake for about 25 to 30 minutes until heated through.

chicken and veggie casserole on a white dish in front of the casserole dish

It’s got just the right amount of cream of celery soup paired with the bread crumbs in the casserole to hold it together but not let the soup take over.

When I created this recipe, I wanted a flavorful and easy chicken casserole without too much cream of anything soup and no noodles or rice.

While we enjoy the chicken chopped into big bite size chunks, you could also use shredded chicken and even Rotisserie chicken if you like.

I have teamed up with my friend Rita at Harbour Breeze Home this week to bring you seven days of Fall inspiration. We are sharing comfort foods and Fall home décor. Head over to Rita’s blog right here to see her Chicken Casserole.

Yield: 6

Chicken Vegetable Casserole

chicken casserole with peas and carrots on a white dish

My Chicken Vegetable Casserole has no rice and no noodles. I decided to skip those and give this dish a buttery crust with a crunch.

Prep Time 15 minutes
Cook Time 30 minutes
Total Time 45 minutes

Ingredients

  • 4 cups cooked, cubed boneless chicken, about 4-5 boneless skinless breast
  • 1/3 Cup Ranch dressing mix
  • 1 Tbsp. onion powder
  • 1/2 tsp. salt
  • 1/4 tsp. pepper
  • 2 Tbsp. Robust Olive Oil
  • 1 can (15 oz.) cream of celery soup
  • 1 cup plain bread crumbs
  • 3/4 stick butter
  • 1 Cup frozen peas and carrots

Instructions

Preheat the oven to 350°

In a medium bowl add the dry ingredients; Ranch dressing mix, onion powder, salt and pepper. Blend well and pour into a large Ziploc bag.

Add the chopped chicken to the ranch seasoning mixture and toss to coat all pieces well.

Heat the oil in a large skillet and brown the chicken, turning occasionally to cook on all sides. Drain.

Add the cooked chicken, cream of celery soup 1/4 cup of the bread crumbs and the peas and carrots to a large mixing bowl. Mix well until the casserole ingredients are well blended.

Spray your baking dish with non-stick spray and pour the chicken mixture into the dish. Smooth out the surface.

Melt the butter in a medium bowl and pour the remaining bread crumbs into the melted butter. Stir until the loose bread crumbs are coarse. They will be crumbly.

Pour the bread crumbs over the top of the casserole and spread to cover.

Place the chicken vegetable casserole into the oven, uncovered and bake for about 25 to 30 minutes until heated through.

Serve and enjoy!

Notes

I use a combination of both boneless skinless breasts and thighs. You can use either or both.

Did you make this recipe?

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chicken casserole with peas and carrots on a white dish
If you are looking for Casseroles and One Pan Supper recipes we have rounded up 29 from some of our favorite food bloggers. Chicken, Beef, Pork and Sausage recipes included. Some with rice, some with potatoes and some with noodles. Lots of meal ideas. #casseroles #onepansupper #onedishdinner #intellid
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