Description
A delightful blend of tender chicken, vibrant vegetables, and creamy goodness, perfect for family gatherings and cozy evenings.
Ingredients
Scale
- 2 cups cooked chicken, shredded or diced
- 1 cup broccoli florets
- 1 cup sliced carrots
- 1 cup diced bell peppers (red, yellow, or green)
- 1 cup frozen peas
- 2 cups cooked pasta (penne or rotini)
- 1 cup heavy cream
- 1 cup chicken broth
- 1 cup shredded cheddar cheese
- 1 cup cream of mushroom soup
- 1 teaspoon garlic powder
- 1 teaspoon onion powder
- 1 teaspoon dried thyme
- 1 teaspoon salt (adjust to taste)
- 1/2 teaspoon black pepper
- 1/2 cup breadcrumbs (optional, for topping)
- 2 tablespoons olive oil
Instructions
- Preheat your oven to 375°F (190°C) and grease a large casserole dish with olive oil.
- Combine the shredded chicken, broccoli, carrots, bell peppers, frozen peas, and cooked pasta in a large mixing bowl. Mix well.
- Whisk together the heavy cream, chicken broth, cream of mushroom soup, garlic powder, onion powder, dried thyme, salt, and black pepper until smooth.
- Pour the creamy mixture over the chicken and vegetable mixture and stir until well-coated.
- Transfer the mixture into the prepared casserole dish and spread it evenly.
- Sprinkle cheddar cheese and breadcrumbs on top, if desired.
- Cover the dish with aluminum foil and bake for 25 minutes.
- Remove the foil and bake for another 15-20 minutes until golden brown and bubbly.
- Allow to cool briefly before serving.
Notes
For a lighter option, substitute heavy cream with half-and-half. Feel free to use leftover rotisserie chicken for convenience.
- Prep Time: 20 minutes
- Cook Time: 45 minutes
- Category: Main Course
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 cup
- Calories: 450
- Sugar: 3g
- Sodium: 600mg
- Fat: 25g
- Saturated Fat: 12g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 40g
- Fiber: 5g
- Protein: 25g
- Cholesterol: 80mg