Dump-and-Bake Chicken Vegetable Casserole
BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV
A one-dish dinner combining chicken, frozen mixed vegetables, and a creamy herb sauce topped with cheese and buttered crumbs. Minimal prep required. A comforting weeknight classic.
We index the facts; the cooking instructions live with the creator.
Nutrition & ingredients
Ingredients
serves 6- 1 (10.5 ounce) can condensed cream of mushroom soup
- 1 (10.5 ounce) can cream of chicken soup
- ¾ cup milk
- ¼ teaspoon garlic powder
- ¼ teaspoon onion powder
- ¼ teaspoon dried thyme
- ¼ teaspoon dried parsley
- ¼ teaspoon dried oregano
- ¼ teaspoon dried basil
- Kosher salt and ground black pepper, (to taste)
- 4 cups cooked, shredded chicken ((such as the meat from a store-bought rotisserie chicken))
- 1 (12 ounce) package frozen mixed vegetables, (thawed and drained (a combination of carrots, green beans, corn, and peas))
- 1 cup shredded sharp cheddar cheese
- 4 tablespoons butter, (melted)
- 2 cups (about 4 ounces) dry stuffing mix ((from a package of Pepperidge Farm Herb Seasoned Stuffing Mix))
- Optional garnish: chopped fresh parsley or thyme
At a glance
PER SERVING · TIME 45M
BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV
Complete estimate · 100% of estimated mass resolved
All countable ingredients resolved. Figures are per serving.
- Prep
- 15m
- Cook
- 30m
- Sodium
- 1378mg
- Total sugar
- 4g
Added sugar is not shown when one or more ingredients lack reliable added-sugar evidence.
Nutrition estimated from ingredients, per serving.
Vitamins & minerals
- Potassium
- 397mg
- Calcium
- 194mg
- Iron
- 3mg
Estimated from ingredients; USDA coverage varies by food.
- PREP
- 15M
- SODIUM
- 1378MG
- ESTIMATE
- COMPLETE
Nutrition estimated from ingredients, per serving. 100% of estimated mass resolved.