Thursday, January 2, 2014

Chicken and Vegetable Casserole

This dinner totally came about because I had dibs and dabs of vegetables left and I had to use them up before they went bad. After looking online to get basic cook times of a chicken casserole, I came up with this variation, and I must say that it was pretty delicious!  This recipe can also be a jumping off point based on what veggies you have to use up in your house.

Chicken and Vegetable Casserole
Chicken and Vegetable Casserole

1 tsp. olive oil
2 chicken breasts, cubed
2 stalks celery, diced
2 carrots, peeled and diced
1 cup corn kernels
1 clove garlic, minced
1 (10 oz.) can cream of chicken soup
1 cup Greek yogurt
1 cup shredded cheddar cheese
3 Tbsp. fresh parsley, minced
1/4 cup Italian breadcrumbs
1 Tbsp. butter, melted
Salt and pepper, to taste

Preheat oven to 350.
Heat olive oil in a medium frying pan over medium heat.  Add chicken when hot.  Season with salt and pepper.
Cook until not pink anymore.  (Don't worry if it's not completely done, you're going to cook it longer.)
Combine chicken, celery, carrots, garlic, cream of chicken soup, Greek yogurt, cheese, and parsley in a greased casserole dish.
In a small bowl, combine bread crumbs and butter.  Spread over the top of the casserole.
Cook for 30-35 minutes, or until breadcrumbs are golden brown.