This easy cheesy chicken and veggies casserole is simple to make, full of flavor, and ready in about 30 minutes — a perfect weeknight meal when you want something other than plain chicken and rice.
Simple Chicken and Vegetable Casserole
This dish highlights zucchini, bell pepper, and onion under a blanket of creamy cheeses. It’s straightforward to prepare and reliably delicious.
You’ll love this Easy and Simple Chicken and Vegetable Casserole — crispy seared, breaded chicken on top of tender vegetables, finished with cream cheese, cheddar, mozzarella, and parmesan for a rich, comforting meal.
Here’s What You’ll Need
- Boneless, skinless chicken breasts (or thighs)
- Vegetables: zucchini, bell pepper, onion, tomato
- Basic seasonings: salt, pepper, paprika, dried thyme
- Bread crumbs and an egg for coating
- Cream cheese, sharp cheddar, mozzarella, and parmesan
- Olive oil
Simple pantry ingredients come together quickly for a satisfying one-dish meal.
Here’s How You Do It
Overview of the method:
- Preheat the oven and prepare a hot skillet with oil.
- Make an egg wash and seasoned breading, coat the chicken, and sear briefly on both sides.
- Sauté the vegetables until slightly softened, place them in a baking dish, and dot with cream cheese and half the shredded cheeses.
- Add tomatoes and basil, then top with the seared chicken and remaining cheeses and parmesan.
- Sprinkle dried thyme and bake until the chicken is cooked through and the cheese is melted and bubbly.
Special Equipment
No special tools are required. An oven-safe skillet or a 9×9-inch casserole dish is ideal. If you use an oven-safe frying pan you can sear the chicken and finish the dish in the same pan, reducing cleanup.
Frequently Asked Questions (FAQ’s)
Store covered in the refrigerator for up to 5 days.
Yes, you can freeze it, though some vegetables may become softer after reheating.
Reheat the covered baking dish in a 350°F oven for about 20 minutes, or microwave individual portions in 1-minute increments until hot.
Tips and Tricks
- Use an oven-safe pan if you want to sear and bake in one vessel.
- Pat bread crumbs onto the chicken after dredging in the egg wash so they adhere well.
- Don’t crowd the skillet when searing the chicken — work in batches so the pieces brown instead of steaming.
- Seasoned breadcrumbs save time and often negate the need for extra salt or paprika.
Substitutions
Chicken: Any cut is fine as long as it reaches an internal temperature of 165°F. Boneless, skinless thighs work well if you prefer darker meat.
Cream cheese: Low-fat cream cheese or Neufchâtel are acceptable substitutes.
Zucchini: Yellow squash or other softer vegetables can be used. For firmer vegetables like carrots, precook them by blanching.
Onion: 1 teaspoon onion powder can replace a fresh onion if needed.
Bread crumbs: Seasoned breadcrumbs can be used to streamline the recipe.
Tomato: One 14- to 15-ounce can of diced tomatoes can replace fresh tomatoes if desired.
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Easy Chicken and Veggies
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Ingredients
- 2 large chicken breasts or 4 small (cut large breasts in half like a book)
- 1 egg
- 1 Cup bread crumbs
- 1 teaspoon salt
- 1 teaspoon pepper
- 1 teaspoon paprika
- 4 tablespoons olive oil
- 1 zucchini, cubed
- 1 onion, coarse dice
- 1 tomato, coarse dice
- 1 red or green bell pepper, coarse dice
- ½ block cream cheese, cut into small pieces
- ½ Cup sharp cheddar
- ¼ Cup parmesan
- ½ Cup mozzarella
- 5 basil leaves, chiffonade
Instructions
- Preheat oven to 400°F.
- Heat a heavy skillet over medium and add 2 tablespoons oil.
- In a bowl, beat the egg with 2 tablespoons water to make an egg wash.
- In another bowl, combine bread crumbs, salt, pepper, and paprika.
- Dip chicken in the egg wash, dredge in the bread crumb mixture, and pat crumbs on to adhere.
- Sear two chicken pieces at a time in the hot pan for 2–3 minutes per side. Remove and repeat with remaining pieces.
- Add two more tablespoons of oil to the pan, then sauté onion, pepper, and zucchini for 2–3 minutes until beginning to soften. Season to taste.
- Transfer the vegetables to the bottom of a 9×9-inch casserole dish.
- Dot the vegetables with cream cheese and sprinkle with half the cheddar and half the mozzarella.
- Top with the tomatoes and basil, then sprinkle with the remaining mozzarella.
- Place the seared chicken on top and sprinkle with the remaining cheddar and parmesan.
- Sprinkle dried thyme over the top.
- Bake at 400°F for 20 minutes or until the chicken is cooked through and the juices run clear.
Notes
- Use an oven-safe pan to sear and bake in the same vessel to save dishes.
- Pat bread crumbs onto the chicken to help them adhere before searing.
- Avoid crowding the pan when searing so the chicken browns properly.
- Seasoned breadcrumbs speed up preparation and add extra flavor.
Substitutions
Chicken Breast – Any cut is fine; ensure it reaches 165°F. Boneless skinless thighs are a tasty alternative.
Cream Cheese – Low-fat cream cheese or Neufchâtel work well.
Zucchini – Swap with yellow squash or other tender vegetables. Par-cook firmer vegetables like carrots.
Onion – 1 teaspoon onion powder can replace fresh onion.
Plain bread crumbs – Use seasoned crumbs and omit added salt/paprika if preferred.
Tomato – 1 can (14–15 oz) diced tomatoes can replace fresh tomatoes.
Nutrition
***This post originally appeared on Loaves and Dishes on October 17, 2014. It has been updated to streamline the instructions, add tips, substitutions, and updated recipe details.
A Verse To Share
I’m so glad this is true…
He will cover you with His pinions, And under His wings you may seek refuge; His faithfulness is a shield and bulwark. ~ Psalm 91:4