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.
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
- 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.
- Assemble: Transfer the mixture into a large casserole dish, spreading it out into an even layer.
- Top: Sprinkle the two sleeves of crushed Ritz crackers evenly over the top of the chicken and vegetable mixture.
- Bake: Place in the oven and bake at 350°F for 40 minutes.
- 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!
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Nutrition Facts
Calories
593Fat
35 gSat. Fat
9 gCarbs
36 gFiber
8 gNet carbs
28 gSugar
4 gProtein
35 gSodium
871 mgCholesterol
108 mg
