Chicken and Vegetable Bake

I love the internet.  You have an ingredient you need to use up and the search is on.  In only a short time on the computer you can come up with hundreds of options.  If you're include substituted ingredients the list gets even longer.

Yesterday I had a large package of fresh green beans that needed to be used.  While the options that arose when I put in "recipes - green beans" was a bit limited, the choices became a lot bigger when I searched ones for broccoli.  There are tons of chicken and broccoli casserole recipes out there to chose from.  While I personally adore broccoli, one of my sons can't stand it cooked.  The answer?  Substituting green beans and other vegetables.

One decision I made at the start was to not take the can of Campbell's condensed soup shortcut and make my own sauce, well worth the effort in the end. That cut the options down quite a bit.  While this was easy to make in one sense, it was complicated in all the little side steps that needed to be done first and I ended up with a lot of mess to clean up before I put it in the oven.  If you have a full-time job out of the home, then the answer would be to make the sauce, saute the onions and mushrooms and cook the vegetables the night before.  Then you can just assemble and pop in the oven when you get home from work.  A simple salad is all you need with this.

What I have here is the recipe I ended up with  based on one from Get Off Your Butt and Bake.  I have included the original recipe as well at the very bottom.  I think it's a great too and if you're new to cooking it gives you an idea of how to make your own adaptations.

Last but not least - this is not a recipe for those on a diet.  There is lots of cheese and butter/oleo to be found.  Note - when deciding how to cut the mushrooms think about who's eating with you.  I love sliced as I love mushrooms, but one family member doesn't like them so when he is joining us I dice them smaller so they hide a bit.

Chicken and Vegetable Bake
6 servings

Casserole -
1 Lb. (450 G)    Green Beans cut in bite size pieces
(Original Recipe had Broccoli and I love that too. Made this change for one of my sons who doesn't like broccoli)
1 C                   Sliced Carrots
3                       Chicken Breasts (1-1/4 lbs. or 540 G)
1                       Medium onion diced
1 clove              Garlic Minced
1                       Small package mushrooms (about 200 G) sliced or diced
1 TB                  Olive Oil

Sauce - 
1/3 C                 Melted Butter or Margarine
1/4 C                 Cornstarch dissolved in 1/2 cup COLD Water
1/3 C                 Chicken Broth
1/4 tsp               Salt
1/4 tsp               Pepper
2 C                    Milk
1-1/2 C             Grated Sharp/Old Cheddar Cheese

Topping -
1-1/2 C             Additional Grated Sharp/Old Cheddar Cheese
2 C                   Panko Bread Crumbs
1/3 C                Melted Butter or Margarine
1 TB                 Poppy Seeds

Pre-Heat Oven to 350 degrees.

Casserole - 
Cook the chicken by either baking or microwaving in casserole with lid.  Steam or microwave the green beans until just tender - do not over cook! Steam or microwave the carrots until tender. In a non-stick frying pan, saute the onion, mushrooms and garlic until very tender.  Then mix in the chicken and vegetables and place in a greased or Pam'd 13" x 9" baking pan.  Set aside.

Sauce -
In sauce pan over medium heat combine melted butter, cornstarch dissolved in cold water, chicken broth, salt, pepper and milk.  Stir well and continuing stirring until sauce has thickened. Take off the burner and add the 1-1/2 C cheese.  Stir until melted then pour over the chicken and vegetables.

Topping - 
Melt the butter in a small saucepan on the stove or in the microwave.  Stir in the Panko Bread Crumbs and Poppy Seeds until well combined.  Sprinkle the additional cheese in an even layer on the casserole, then top with the poppy seed bread crumb mixture.

Bake for 30 minutes until hot and bubbly and serve.  All you need to add to this meal is a simple green salad.  Enjoy.

As promised - here is the original recipe!



 1 – lb. fresh broccoli Break in pieces, and steam for 2 minutes.
3 cups cooked chicken breasts  – Break up in small pieces
3 cups Grated Cheddar Cheese divided
2 tubes Ritz Crackers
1  stick melted butter
1 tablespoon poppy seeds
1/3 cup Butter- melted
1/4 cups Cornstarch, dissolved in 1/2 cup COLD Water
1/3 cup Chicken Broth
1/4 tsp. Salt
1/4 tsp Pepper
2 Cups Milk
Remaining 1-1/2 cups of the above Cheddar Cheese


In greased 13×9 pan, layer the broccoli and chicken, then set aside. In saucepan over medium heat, combine the melted butter, cornstarch dissolved in water, chicken broth, seasonings, and milk. Stir well, and continue stirring until sauce has thickened. Turn heat down to low, and add 1- 1/2 cups grated cheddar cheese. Stir until melted. Pour over the chicken and broccoli. Top with 1- 1/2 cups grated cheddar cheese.

Melt the butter, and add the poppy seeds, and stir well. Crush Ritz crackers in large zip-lock bag with a rolling pin. Don’t crush too small. Add crumbs to the melted butter. Sprinkle crumbs over the top of the grated cheese.

Bake uncovered at 350 degrees for about 30 minutes, or until hot & bubbly.

Eat and enjoy!