Southern
Yield: 8-10
Author: Tammy Nichols
Veg-All Casserole with Chicken - Master Cookbook Recipe # 331

Veg-All Casserole with Chicken - Master Cookbook Recipe # 331

This hearty, creamy casserole is a fantastic way to get a full meal on the table with very little fuss. It’s packed with chicken and vegetables, making it a complete, Southern-style comfort dish that the whole family will love

This is recipe #331 in Tammy’s Master Cookbook.

Prep time: 20 minCook time: 40 minTotal time: 1 hr
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Ingredients

  • 4 chicken breasts, cooked & chopped
  • 3 cans Veg-All, drained
  • 1 large onion, chopped
  • 2 (10.5 oz) cans cream of chicken soup
  • 1 cup sour cream
  • 1 cup mayonnaise
  • 8 oz can water chestnuts, drained and chopped
  • 1/2 tsp black pepper
  • 2 sleeves Ritz crackers, crushed

Instructions

  1. Mix the Filling: In a large mixing bowl, combine the chopped chicken, drained Veg-All, onion, cream of chicken soup, sour cream, mayonnaise, chopped water chestnuts, and black pepper. Stir until everything is well incorporated.
  2. Assemble: Transfer the mixture into a large casserole dish, spreading it out into an even layer.
  3. Top: Sprinkle the two sleeves of crushed Ritz crackers evenly over the top of the chicken and vegetable mixture.
  4. Bake: Place in the oven and bake at 350°F for 40 minutes.
  5. Serve: Remove from the oven and serve immediately while hot and bubbly.

Notes

Tammy’s Tips

This casserole is a wonderful time-saver because it uses canned vegetables and pre-cooked chicken, making it perfect for a busy weeknight. The water chestnuts add a delightful little crunch that really complements the creamy texture of the soup and sour cream. If you’re in a hurry, you can even use a rotisserie chicken from the store to make the prep work even faster!

Nutrition Facts

Calories

593

Fat

35 g

Sat. Fat

9 g

Carbs

36 g

Fiber

8 g

Net carbs

28 g

Sugar

4 g

Protein

35 g

Sodium

871 mg

Cholesterol

108 mg