When I first saw this recipe, I knew I'd be making it soon. It was so worth it. Really tasty!

This Chicken and Veggie Casserole is one of my favorite go-to dinners for busy weeknights. Growing up in the Midwest, casseroles were a staple in our household—comforting, hearty, and perfect for feeding a crowd. This recipe packs a nutritious punch with a colorful array of veggies, and the best part is, it all bakes together in one dish. Trust me, it's the kind of meal that makes your house smell amazing and leaves everyone feeling satisfied.

This casserole is quite versatile and pairs beautifully with a side of garlic bread or a simple green salad to balance out the meal. If you're looking for something heartier, consider serving it with mashed potatoes or a warm bowl of soup. And don't forget the wine! A crisp white or a light red would complement this dish perfectly.

Servings: 6

2 cups cooked chicken breast, shredded
1 cup broccoli florets
1 cup diced carrots
1 cup sliced mushrooms
1 cup frozen peas
1 can (10.5 oz) cream of chicken soup
1/2 cup milk
1 cup shredded cheddar cheese
1/2 cup breadcrumbs
1 tablespoon olive oil
1 teaspoon garlic powder
1 teaspoon onion powder
Salt and pepper to taste

1. Preheat your oven to 375°F (190°C).

2. In a large bowl, combine the cooked chicken, broccoli, carrots, mushrooms, and frozen peas.

3. In a separate bowl, mix the cream of chicken soup and milk until well combined.

4. Pour the soup mixture over the chicken and veggies, then add the garlic powder, onion powder, salt, and pepper. Stir to combine.

5. Transfer the mixture to a greased 9x13 inch baking dish.

6. Sprinkle the shredded cheddar cheese over the top of the casserole.

7. In a small bowl, mix the breadcrumbs with the olive oil until the breadcrumbs are coated.

8. Sprinkle the breadcrumb mixture evenly over the cheese layer.

9. Bake in the preheated oven for 25-30 minutes, or until the casserole is bubbly and the top is golden brown.

10. Let it cool for a few minutes before serving and enjoy!

Feel free to customize this casserole to suit your preferences or what you have on hand. Swap out the chicken for turkey or even a plant-based protein. You can also mix up the veggies—try adding bell peppers, zucchini, or cauliflower. For a gluten-free version, use gluten-free breadcrumbs and check that your cream of chicken soup is gluten-free. If you prefer a bit of a kick, add a teaspoon of chili flakes or a dash of hot sauce to the mix. This dish is perfect for using up leftover vegetables or proteins, making it both frugal and flexible.