Chicken Vegetable Casserole
This Chicken Vegetable Casserole recipe is a healthier twist on a classic! Made with lean ground chicken, mixed vegetables, almonds, low-fat white cheddar cheese, and secret hidden beans, it’s nutritious without compromising deliciousness!
Drawing a blank on what to make for dinner with ground chicken? I’ve been there. Chicken meatballs are usually my go-to, but I stumbled upon Gourmet Nutrition’s Ground Turkey Casserole recipe and decided to make it with ground chicken.
Honestly, I was skeptical about how a few ingredients would taste in a cheesy casserole. The navy beans, shredded cabbage, and seasonings seemed strange, but the nutrient density alone piqued my interest.
Lo and behold, this healthy ground chicken casserole exceeded my expectations and turned out fantastic! Picture juicy ground chicken, tender veggies, melted white cheddar, and crunchy almonds smothered in a rich, creamy sauce crafted with wholesome white beans and warming spices. YUM!!! You also get 31 grams of protein per serving!
Why you’ll love this recipe
- Balanced meal. The protein from the chicken, fiber from the legumes and veggies, healthy fats from the almonds, and calcium from the cheese make a well-balanced meal everyone will love.
- Hidden nutritional boost. Plus, sneaking white beans into the creamy sauce adds a secret source of fiber and plant-based protein.
- Budget-friendly. Ground chicken, canned beans, and humble veggies are the core of this casserole because feeding your family healthy food shouldn’t cost a fortune!
- Make-ahead. Throw it together the night before, pop it in the oven the next day, and dinner is on the table in no time!
- Gluten-free. This ground chicken and vegetable casserole isn’t just healthy -it’s also conveniently made with naturally gluten-free ingredients.
Ingredients you’ll need
- Navy beans. If you’re new to these legumes, they have a mild, slightly nutty flavor and a blendable texture that works well as a creamy sauce base. See ‘variations’ for substitutions.
- Milk. Enhances the overall creaminess and richness of the casserole sauce. I typically cook with Fairlife 2% milk because it’s lactose-free and has a higher protein and calcium content than regular milk. Whole milk would be great here, too. I don’t recommend skim milk.
- Spices. I used ground coriander, turmeric, and salt to season the casserole sauce. Alternatively, you could use curry powder or garam masala for a similar warm, aromatic flavor profile.
- Vegetable broth. It helps make a smooth, pourable sauce with a rich, savory flavor. You can also use low-sodium chicken broth.
- Extra virgin olive oil. To coat the skillet and brown the ground chicken
- Ground chicken. Opt for lean ground chicken (usually labeled as ground chicken breast). Ground turkey, ground pork, and lean ground beef would be great subs.
- Onion. Elevates the aromatic complexity. You can use sweet onion, yellow onion, or shallots.
- Carrots. Add a sweet, fork-tender element. There’s also something about carrots in creamy chicken casseroles that screams comfort food.
- Asparagus. I used thin asparagus spears, and they were cooked perfectly. If you can only find thick spears, that’s okay, but I recommend blanching them first.
- Green cabbage. This isn’t a common veggie in chicken vegetable casseroles, but it should be! It’s a tasty low-carb replacement for the rice or noodle layer many casseroles have. To save time, grab a bag of pre-shredded angel hair cabbage.
- Almonds. Add a crunchy contrast to the tender and creamy textures. I also like setting aside some to lightly toast and sprinkle on top before serving.
- Aged white cheddar. Use low-fat aged white cheddar shredded directly from the block to reduce the overall fat content without compromising on flavor or gooey, cheesy goodness.
How to make chicken vegetable casserole
Step 1: Blend sauce. Drain the navy beans and rinse well, then add them to the blender along with half of the milk and dry spices. Blend until smooth. Add the rest of the milk and broth and blend to combine.
Step 2: Cook ground chicken and onion. Heat olive in a large skillet, then add the ground chicken and onion and cook, stirring frequently, until the meat is no longer pink and the onions are soft. Drain and set aside.
Step 3: Assemble casserole. Reserve 1/2 cup shredded cheddar for topping. Spread the meat mixture in the bottom of a greased casserole dish. Mix well with the carrot, cabbage, almonds, sauce mixture, and shredded cheese. Top with remaining cheese.
Step 4: Bake. Transfer the dish to the oven and bake until lightly browned on top. Let rest for a few minutes, and enjoy!
Recipe tips
- Add a touch of Dijon mustard. For a subtle tang, blend a small amount of Dijon mustard with the beans, milk, and spices. It will complement the creaminess and add a layer of complexity.
- Let the casserole rest. After baking, let the dish rest for a few minutes. This helps the creamy sauce set and makes it easier to serve. I like it even better on the second day!
- Make ahead. You can prepare and assemble the baking dish 1 to 2 days in advance and keep it covered in the fridge. Add 10 to 15 minutes to the baking time when you’re ready.
Variations
- Beans – If you’re looking for a navy bean substitution, try cashews, cannellini beans, Great Northern beans, or chickpeas. They all also have a mild flavor and a creamy, blendable texture.
- Vegetables – Mix and match the asparagus and carrots with a variety of colorful vegetables like bell peppers, broccoli, cauliflower, corn, peas, spinach, or zucchini.
- Dairy-free – Swap the milk with unsweetened, plant-based milk and cheese with a good, melty vegan shredded white cheddar. Note: I haven’t tested this for taste or texture.
- Breadcrumb topping – Sprinkle a light layer of breadcrumbs or crushed crackers on top before baking for a crunchy contrast. If the topping begins browning too quickly, cover the baking dish with foil for the remaining baking time.
Storing & Freezing
Storing: Allow leftover chicken vegetable casserole to cool to room temperature. Then, transfer to an airtight container and refrigerate for 3-4 days.
Freezing: Let the casserole cool completely, then wrap the full pan or portions tightly in plastic wrap or aluminum foil and place in a heavy-duty freezer bag. Keep frozen for 2-3 months.
FAQ
This healthy chicken casserole is a standalone satisfying meal but also pairs well with healthy sides. Consider serving it with brown rice (or your favorite rice variety), quinoa, cauliflower rice, roasted potatoes, or egg noodles. Or go with a fresh salad or a side of green vegetables, like slow-roasted green beans or broccoli, to boost the overall nutrient density of your dinner.
Yes –and in doing so, this recipe becomes even easier! You can use leftover rotisserie chicken or any cooked tender chicken. In this case, all you have to do is mix the chicken, veggies, sauce mixture, cheese, and almonds in the baking dish and pop it in the oven. Easy peasy!
You should keep an eye on it towards the end to avoid overbaking, as the exact time may vary, but it typically takes about 40-45 minutes at 350℉.
More healthy chicken casserole recipes
- Mexican Chicken Casserole
- Swiss Chicken Casserole
- Gluten Free Chicken Butternut Squash Casserole
- Low Carb Chicken Broccoli Casserole
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Chicken Vegetable Casserole
Ingredients
- ½ cup navy beans drained
- 1 cup milk I used Fairlife 2% milk
- 1 tsp turmeric
- 1 tsp ground coriander
- 1 tsp salt
- 1 cup vegetable broth or chicken broth
- 1 tbsp extra virgin olive oil
- 2 lbs ground chicken or lean ground turkey
- 1 cup sweet onion finely chopped
- 1 ½ cups carrots very thinly sliced
- 1 ½ cups fresh asparagus cut into 1 inch pieces (hard bottom stem removed)
- 2 cups grated green cabbage I used bagged angel hair slaw
- ½ cup slivered almonds
- 8 oz low-fat aged white cheddar shredded fresh from the block
Instructions
- Preheat oven to 350 degrees
- Rinse the drained navy beans with water and dump into a blender.
- Add half of the milk, coriander, turmeric, and blend until smooth.
- Add the rest of the milk and the broth and blend until mixed.
- Heat olive oil in a large skillet on medium heat.
- Add ground chicken and onion and cook until meat is no longer pink and onions are soft, about 8 minutes. Drain and set aside.
- Spray a 9×13 casserole dish with olive oil spray and spread the cooked meat on the bottom of the dish.
- Reserve 1/2 cup of shredded cheese and add all other ingredients to the dish, including the milk mixture. Stir to mix well and top with remaining cheese.
- Bake 40-45 minutes until lightly browned on top.
Notes
- Add a touch of Dijon mustard. For a subtle tang, blend a small amount of Dijon mustard with the beans, milk, and spices. It will complement the creaminess and add a layer of complexity.
- Let the casserole rest. After baking, let the dish rest for a few minutes. This helps the creamy sauce set and makes it easier to serve. I like it even better on the second day!
- Make ahead. You can prepare and assemble the baking dish 1 to 2 days in advance and keep it covered in the fridge. Add 10 to 15 minutes to the baking time when you’re ready.
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I made this tonight and it was delicious however it was very watery. Probably from the cabbage. Did I do something wrong?
Hi Lynn! Did you use the angel hair cabbage or very finely slice it? This definitely helps with the amount of water released while cooking. I also find with this casserole (and many casserole dishes) that the texture is best the second day after it’s been refrigerated overnight. This allows all of the moisture to get reabsorbed and the flavors to mingle.
The Chicken Vegetable Casserole looking amazing and healthy. Love You Amee
Thank you!
This looks delicious! Look forward to the next dish accompany lean ground beef and green peas. THanks for this recipe
Thank you Phan! I appreciate you stopping by!
Hey Amee!
The recipe looks amazing and healthy, but since I am a vegetarian, can I replace chicken with cottage cheese? Looking forward to your answer.
PS: This is my first time on your blog!! Love it.
I would think that cottage cheese would make it too soupy. What about sautéed tofu or the meat alternative crumbles?
Thanks for posting this! I love it and I think this is way healthier than the meals I kept on repeating to cook every week lol. Cheers and more power! Love your blog so much!
Thank you so much Bonnie!!! So glad that you loved the recipe! 🙂
HI Amee, this is just a great recipe with all the ingredients I use. I think Greg will enjoy eating this too. Thank you