Chicken Vegetable Casserole

This quick and satisfying Chicken Vegetable Casserole combines pre-cooked chicken, whole wheat pasta, and fresh vegetables in a creamy, cheesy sauce. It's a perfect one-dish dinner ready in just 20 minutes of baking!

Course Main Dish

Cuisine Italian

Keyword cheesy vegetable bake, chicken pasta bake, chicken vegetable casserole, easy casseroles, healthy chicken casseroles, one-pan meals, quick dinner ideas

Method Casserole

Main Ingredient Poultry

Prep Time 20

Cook Time 20

Total Time 40

Servings

Calories 343kcal

Author Kelli Miller

Equipment

Ingredients

12 oz chicken breasts pre-cooked and diced
2 Tbsp all purpose flour
2 Tbsp butter unsalted
10 oz skim milk
1 pinch white pepper
1 tsp Italian seasoning
1 Tbsp parmesan cheese grated
7 oz whole wheat penne pasta
2 yellow or orange bell peppers chopped
1 zucchini chopped
2 heads fresh broccoli chopped
⅓ Cup(s) monterey jack cheese
nonstick cooking spray

Instructions

Preheat oven to 350 degrees.
Spray 9 x 13 casserole dish with nonstick cooking spray

Pasta:

Cook pasta according to package directions, omitting salt.
During the last two minutes of cooking, add chopped broccoli.
Drain and set aside.

Sauce:

Preheat small pan over medium heat. Add butter and allow it to melt.
Add flour and stir for about a minute.
Add milk and continue to stir until it starts to bubble.
Reduce heat and stir in pepper, Italian seasoning, and parmesan cheese. Simmer for 10 minutes.
In a large bowl, combine the pasta mix, chicken and remaining chopped vegetable.
Pour sauce over the top and mix to coat. Pour into the baking dish. Sprinkle with the cheese.
Cover and bake for 20 minutes.
Remove cover and allow cheese to fully melt.

Nutrition