Description:
This Chicken & Vegetable Casserole with Mozzarella is a comforting, hearty dish that combines tender chicken, vibrant vegetables, and a gooey mozzarella topping.
It’s a perfect meal for family dinners or any occasion when you need something satisfying and nutritious.
The casserole is baked until golden and bubbly, offering a delicious balance of flavors from the savory chicken, lightly seasoned vegetables, and melty cheese.
It’s a great way to sneak in some extra veggies while still keeping it hearty and indulgent!
Ingredients:
2 boneless, skinless chicken breasts (about 1 lb)
1 cup broccoli florets
1 cup sliced carrots
1 cup bell peppers, chopped (any color)
1 small onion, diced
2 cloves garlic, minced
1 cup low-sodium chicken broth
1 cup heavy cream
1 cup shredded mozzarella cheese
1 tablespoon olive oil
1 teaspoon dried oregano
1 teaspoon dried thyme
Salt and pepper, to taste
1/2 cup breadcrumbs (optional for topping)
Fresh parsley (optional, for garnish)
Instructions:
Preheat the oven to 375°F (190°C).
Prepare the chicken:
Season the chicken breasts with salt, pepper, oregano, and thyme. In a large skillet, heat olive oil over medium heat. Cook the chicken breasts for about 5-7 minutes per side, or until golden brown and cooked through.
Remove from the skillet and set aside to cool. Once cooled, slice the chicken into bite-sized pieces.
Cook the vegetables:
In the same skillet, add a little more oil if needed. Sauté the onions and garlic for 2-3 minutes until fragrant. Add the carrots, bell peppers, and broccoli, and cook for another 5 minutes, stirring occasionally. Season with salt and pepper to taste.
Make the sauce:
In a separate bowl, combine the chicken broth and heavy cream. Pour this mixture over the vegetables in the skillet and stir to combine. Bring to a simmer and cook for 2-3 minutes, allowing the sauce to thicken slightly.
Assemble the casserole:
In a greased 9×13-inch baking dish, combine the cooked chicken, sautéed vegetables, and sauce mixture.
Stir everything together to distribute evenly.
Top with the shredded mozzarella cheese.
If you want a crispy topping, sprinkle breadcrumbs over the cheese.
Bake:
Place the casserole in the preheated oven and bake for 20-25 minutes, or until the cheese is melted and bubbly, and the top is lightly golden.
If you added breadcrumbs, they should be crisp and golden.
Serve:
Remove from the oven and let the casserole cool for a few minutes before serving.
Garnish with fresh parsley, if desired.
Tips:
Vegetable Substitutes:
You can swap out or add other vegetables like zucchini, green beans, or peas for more variety.
Make it lighter:
Use half-and-half or milk instead of heavy cream to reduce the calorie content.
Add flavor:
Experiment with adding different herbs like basil or rosemary, or a squeeze of lemon juice for added brightness.
Freezing:
This casserole can be made ahead of time and frozen before baking.
Just assemble it, cover it tightly, and freeze.
When you’re ready to bake, let it thaw in the fridge overnight and then bake as directed.
To make it crispy:
For an extra crispy topping, broil the casserole for 2-3 minutes after baking, keeping a close eye on it to avoid burning.
Corrections:
Chicken cooking time:
Ensure the chicken is fully cooked before slicing it into pieces. The internal temperature should reach 165°F (74°C) when tested with a meat thermometer.
Broccoli texture:
If you prefer your broccoli to be more tender, blanch it in boiling water for a couple of minutes before adding it to the skillet.
This helps retain a softer texture after baking.
This casserole is versatile, satisfying, and a great way to get in your protein and veggies in one delicious dish!