Comforting Creamy Chicken and Veggie Casserole

Today was the first day it felt like fall.  I woke up to dripping rain on my window and a fresh chill in the air when I stepped outside.  I took my dog for a walk (it was raining lightly) and I just inhaled the scent of rain on concrete, took in the flowers that had tiny little raindrops on them, and felt the coolness of the air calm my mind and body.  

Fall provides a type of comfort that no other season does.  It’s the perfect time of year for fresh vegetables, roasted meats, and warm bowls of soup. It’s the smell of the seasonal spices—cinnamon, nutmeg, pumpkin—that get my senses going.  There’s just a certain feeling that fall leaves you with, and  I find myself in the kitchen more often, cooking up a storm of seasonal treats.  

Lately, I’ve been making more dishes that remind me of home.  They’re cozy, simple, and mouth-watering.  This time of year, I love a good casserole.  It’s a dish that can be made in so many different ways and I love that versatility.  One of my favorite fall casseroles is creamy chicken and autumn veggie.  It’s hearty, comforting, and full of wonderful color and texture.  

As someone who tends to live in my head, cooking helps me find comfort.  And as I’ve been focusing more on healing, I’ve realized that comfort food is essential for caring for myself.  And this particular dish reminds me of those days spent in elementary school, coming home on a rainy day to a fresh casserole baking in the oven.  Nothing beats it.  

Creamy Chicken & Autumn Veggie Casserole

A warm and comforting fall-inspired casserole filled with tender chicken, roasted autumn vegetables, and a creamy sauce topped with a buttery cracker crust.

Print Recipe Pin Recipe

Course: dinner, Main Course

Ingredients Method Notes

Ingredients

  

• 2 cups cooked chicken shredded or cubed (rotisserie works great)
• 2 tbsp olive oil or butter
• 1 onion diced
• 2 garlic cloves minced
• 2 carrots chopped
• 1 cup butternut squash (or sweet potato) diced
• 1 cup mushrooms sliced
• 1 ½ cups broccoli florets
• 1 can cream of chicken or mushroom soup (or homemade cream sauce)`
• ½ cup milk or chicken broth
• 1 cup shredded cheddar or mozzarella cheese
• 1 tsp fresh thyme chopped`
• 1 cup buttery crackers (Ritz) or breadcrumbs
• 2 tbsp melted butter
• salt & pepper to taste

Method

 

1. Preheat oven to 375°F and lightly grease a medium casserole dish. (I like to use butter)
2. In a large skillet, heat olive oil or butter. Sauté onions, garlic, carrots, and butternut squash until tender (about 5–7 minutes).
3. Add mushrooms and cook until golden. Stir in broccoli and chicken.
4. Season with thyme, salt, and pepper.
5. In a separate bowl, mix soup and milk (or broth) until smooth. Pour over the chicken and veggie mixture and stir to combine.
6. Transfer to the casserole dish and sprinkle with cheese.
7. Combine crushed crackers with melted butter, then spread evenly over the top.
8. Bake for 25–30 minutes, until bubbly and golden brown. Cool slightly before serving.

Notes

[ss_social_share align=”left” shape=”rounded” size=”small” labels=”label” spacing=”1″ hide_on_mobile=”0″ total=”0″ all_networks=”1″]