Cheesy Chicken Vegetable Casserole

posted Sept. 11, 2017 8:04 a.m. (CDT)
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32-oz box or can chicken broth

6 skinless boneless chicken breasts

1 3-lb, 12-oz bag frozen vegetables, thawed, or your favorite fresh vegetables, washed and cut into bite-size pieces

4 C shredded pizza cheese combo

1 Tbsp minced garlic, optional

Salt and pepper to taste, optional

To plan ahead, cook chicken breasts in slow cooker one day ahead of time. To do this, place chicken and broth in slow cooker. Add minced garlic, if desired, and a dash of salt and pepper. Cook on high for 3½ to 4 hours. Drain chicken, shred with a fork and refrigerate.

The next day, preheat oven to 350 degrees. In a large baking pan, place a thin layer of chicken, less than ½-inch thick. Add ¼ to ½ cup chicken broth over top of chicken.

Add a layer of vegetables, then half the cheese. Add a second layer of chicken, followed by veggies and the last of the cheese. (Any leftover vegetables will make great pizza toppings later in the week.)

Bake, uncovered, at 350 degrees on the middle rack for 30 minutes. Recipe courtesy of

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