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.

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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

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

Notes

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