Whip up a family favorite with this Chicken and Vegetable Casserole. It’s the perfect dish for batch cooking, meal prep, and satisfying your comfort food cravings.

Are you looking for a wholesome, comforting meal that you can prepare in advance and enjoy throughout the week? This Chicken and Vegetable Casserole is the perfect solution for busy days when you want a home-cooked meal without the stress of cooking every single day. Packed with lean protein, fresh veggies, and a creamy sauce, this casserole is not only tasty but also great for batch cooking!

Chicken and Vegetable Casserole is the ultimate batch cooking recipe. It’s simple, nutritious, and perfect for meal prep. Whether you’re preparing dinner for the family or cooking in advance for the week, this recipe is easy to make and will satisfy everyone’s taste buds.

Firstly, gather your ingredients. You’ll need chicken, assorted vegetables, and a few pantry staples. The combination of chicken and vegetables creates a wholesome meal that everyone will love. After preparing the ingredients, simply mix them together and bake. In just a short time, you’ll have a flavorful casserole ready to enjoy.

In addition to being delicious, this casserole is versatile. You can swap out vegetables based on what you have on hand. For example, try adding spinach or bell peppers for an extra burst of flavor. This flexibility makes it an ideal recipe for batch cooking and meal prep.

Why You’ll Love This Chicken and Vegetable Casserole?

• Perfect for Meal Prep: You can make this casserole in large batches and refrigerate or freeze individual portions for easy meals throughout the week.
• Healthy and Nutritious: With chicken breast, a variety of vegetables, and a creamy, yet light sauce, this casserole is a balanced dish packed with protein, fiber, and vitamins.
• Family-Friendly: Even picky eaters will love this casserole because it’s loaded with flavors and textures that everyone can enjoy.

Ingredients:

• 2 lbs of Chicken Breast (boneless, skinless)
• 4 cups of Mixed Vegetables (carrots, peas, corn, green beans, or any vegetables you prefer)
• 1 medium Onion, diced
• 3 cloves Garlic, minced
• 2 cups Chicken Broth (low-sodium)
• 1 cup of Heavy Cream (or use a lighter alternative like half-and-half or milk)
• 2 tbsp Olive Oil
• 1 tsp Dried Thyme
• 1 tsp Dried Rosemary
• 1 cup Shredded Cheese (optional for topping)
• Salt and Pepper to taste
• 1 tbsp Cornstarch (for thickening)
• 2 tbsp Fresh Parsley, chopped (for garnish)

Directions:

Step 1: Prepare the Chicken

1. Start by cooking the chicken breasts. You can either grill, pan-sear, or bake them. If you’re short on time, the oven is a great option. Bake at 375°F (190°C) for about 25–30 minutes or until fully cooked.
2. Shred the chicken using two forks once it’s cool enough to handle. This will ensure the chicken integrates well into the casserole.

Step 2: Cook the Vegetables

1. Heat olive oil in a large pan over medium heat.
2. Add the onion and garlic and sauté until softened and fragrant, about 2–3 minutes.
3. Add the mixed vegetables to the pan and cook for an additional 5 minutes, stirring occasionally. You can use frozen vegetables for convenience or fresh ones for a more vibrant flavor.

Step 3: Make the Sauce

1. In a separate saucepan, combine the chicken broth and heavy cream over medium heat.
2. Stir in the dried thyme, rosemary, and a pinch of salt and pepper. Let it simmer gently for 5 minutes.
3. To thicken the sauce, mix cornstarch with a tablespoon of water and slowly add it to the sauce, whisking constantly until the sauce thickens to your desired consistency (about 2–3 minutes).

Step 4: Combine

1. In a large mixing bowl, combine the shredded chicken with the sautéed vegetables.
2. Pour the cream sauce over the chicken and vegetable mixture, stirring well to combine everything evenly.
3. Transfer the mixture into a greased baking dish. For a cheesy touch, top with shredded cheese.

Step 5: Bake

1. Preheat your oven to 350°F (175°C).
2. Place the casserole in the oven and bake for about 25–30 minutes, or until the casserole is bubbly and the cheese is golden and melted.
3. Garnish with freshly chopped parsley before serving.

Tips for Batch Cooking:

• Freezing: You can freeze the casserole before baking. Simply cover it tightly with plastic wrap and aluminum foil and store it in the freezer for up to 3 months. When you’re ready to eat, just bake it directly from the freezer, adding about 10–15 extra minutes to the baking time.
• Individual Portions: If you prefer individual servings, spoon the casserole into meal prep containers before baking. Once cooked, store the containers in the fridge for up to 5 days for easy grab-and-go meals.
• Customization: Feel free to add or swap out vegetables based on what you have on hand. Broccoli, bell peppers, or zucchini would make great additions!

Why Batch Cooking Works:

Batch cooking saves you time, money, and effort throughout the week. By preparing meals in advance, you ensure that you have wholesome, nutritious meals available without the hassle of daily cooking. This Chicken and Vegetable Casserole is a go-to for meal prep, offering a satisfying, balanced meal that reheats well, making it a favorite for busy families and anyone looking to make their meals stretch further.

This casserole is a perfect addition to your meal prep routine. Its versatility allows you to tweak it to suit your preferences, and it’s packed with ingredients that make it a healthy and fulfilling option for anyone on the go!

Enjoy your delicious, homemade casserole and feel confident that you’ve got a nutritious meal ready to enjoy anytime.

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