Chicken Casserole with Roasted Veggies
Our chicken casserole with roasted veggies is hands-down one of our all-time favorites! The test kitchen reviews were overwhelmingly positive and there were a few fights over seconds. Always a good sign!
The secret to this recipe is roasting the vegetables. Roasting removes excess moisture and gives a more concentrated flavor. We also used smoked Gouda cheese for its smoky flavor, but any type of smoked cheese will work in this chicken casserole.
Chicken Casserole with Roasted Veggies Recipe
Gooey melted cheese, juicy chicken and succulent veggies—you’ve just found your new favorite chicken casserole recipe!
Ingredients
Yield: 8-10
- 2lbsboneless, skinless chicken breasts, cut into 1" pieces
- 2red peppers, seeded and cut into 1" pieces
- 2smallzucchini, halved lengthwise and cut into 1" cubes
- 13.75oz canartichoke hearts, drained and quartered
- 8ozmushrooms, sliced
- 1mediumred onion, peeled and diced large
- 3Tbspolive oil
- 1 1/2tspsalt
- 1tspblack pepper, divided
- 1tspdried oregano
- 1/2tspdried basil
- 2cupsmarinara sauce
- 3TbspParmesan cheese, grated, plus more for topping
- 1/2tspred pepper flakes, optional
- 2cupsGouda cheese, grated, smoked, or mozzarella or provolone, divided
Instructions
- Preheat the oven to 450 degrees. Lightly coat a baking sheet with cooking spray. In a large bowl, toss diced chicken, red bell pepper, zucchini, artichokes, mushrooms and onions with olive oil.
- Evenly distribute chicken and vegetables on baking sheet spaced as far apart as possible. Use 2 baking sheets if necessary to ensure distance between ingredients. Sprinkle chicken and veggies with salt, pepper, oregano and basil.
- Roast for about 15 minutes, until tender. Remove from oven then reduce heat to 350 degrees. Cool chicken and veggies slightly, then transfer to a large bowl. Add marinara sauce, Parmesan cheese, red pepper flakes and 1½ cups grated smoked cheese, reserving ½ cup for topping. Gently mix until ingredients are coated with sauce and the cheese is evenly distributed.
- Pour into a greased 2-qt casserole dish then top with the remaining ½ cup of grated cheese. Bake until bubbly and cheese is completely melted—about 25–30 minutes. Remove from oven, let rest 5–10 minutes then serve and enjoy!
Notes
If you like a little spice in your evening meal, add a dash of red pepper flakes to turn up the heat!
Calories: 411kcal, Carbohydrates: 14g, Protein: 36g, Fat: 23g, Saturated Fat: 9g, Polyunsaturated Fat: 2g, Monounsaturated Fat: 8g, Cholesterol: 96mg, Sodium: 1110mg, Potassium: 505mg, Fiber: 3g, Sugar: 9g
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This was so outstanding! We loved this combination of flavors and textures. Thank you.