Chicken Noodle Veggie Casserole
This Chicken Noodle Veggie Casserole has all the elements of the classic, comforting soup and more! Casseroles are one of the easiest dishes to prepare. This Chicken Noodle Veggie Casserole is quick to make and is mixed in one bowl…aka minimal mess and dishes! It is perfect to serve on a cold winter’s night or whenever you’re in need of a healthier version of your favorite comfort meal. The whole family is guaranteed to love it!
Carbohydrates 33g
Protein 35g
Fat 8g
Fiber 8g
Ingredients
- 1 box (8oz) chickpea, lentil, or whole grain pasta uncooked
- 1 bag (16oz) frozen mixed vegetables
- 1 bunch broccoli chopped
- 8 oz white mushrooms sliced
- 1/2 medium onion diced
- 1 1/2-2 cups no salt added or low sodium vegetable, chicken, or bone broth
- 2 cans (10.5oz) cream of cauliflower, chicken, or mushroom
- 1/2 tsp garlic powder
- 1/2 tsp onion powder
- salt and pepper to taste
- 1 lb cooked chicken breast
- 1/2 cup parmesan cheese optional
Instructions
- Preheat oven to 350F.
- Spray a 9×13 glass dish with olive oil spray.
- In a large bowl (or 9×13 glass dish) add all ingredients, as described under ingredient list. Note: pasta does not need to be pre-cooked prior to cooking casserole.
- Stir well until combined.
- If you used a large bowl to stir, transfer mixture into 9×13 glass dish.
- Bake uncovered for 30 minutes, stirring halfway through.
- After 30 minutes, if casserole is not bubbling, increase heat to 400F. Bake for an additional 10-15 minutes or until you see small bubbles around corners of the pan.
- Serve warm.
- Store in airtight containers for up to 1 week in the refrigerator or up to 3 months in the freezer.
Notes
*The nutrition figures above are based on one serving and should be considered estimates. Varying factors such as product types or brands purchased, natural fluctuations in foods, and the way ingredients are processed change the effective nutritional information in any given recipe.
Tried this recipe?Let us know how it was!