One-Pan Cheesy Chicken & Veggie Casserole – A Cozy, Weeknight Favorite

This casserole checks all the boxes: comforting, balanced, and easy to make on a busy night. Everything cooks in one pan, so you get juicy chicken, tender veggies, and bubbly cheese without juggling multiple pots. The flavor is savory and cozy, with a creamy base that brings everything together.

It’s the kind of dish that makes the kitchen smell amazing and feeds a crowd with minimal fuss.

One-Pan Cheesy Chicken & Veggie Casserole - A Cozy, Weeknight Favorite

Print Recipe Pin Recipe

Prep Time 15 minutes mins

Cook Time 30 minutes mins

Total Time 45 minutes mins

Servings 4 servings

Ingredients

  

• 1.5 pounds boneless, skinless chicken breasts, cut into 1-inch cubes (thighs work too)
• 3 cups mixed veggies (such as broccoli florets, sliced carrots, and chopped bell pepper)
• 1 small yellow onion, diced
• 2 cloves garlic, minced
• 1 cup uncooked quick-cooking brown rice or small pasta (like mini shells or elbow macaroni)
• 1 3/4 cups low-sodium chicken broth
• 1/2 cup milk or half-and-half
• 1/2 cup sour cream or plain Greek yogurt
• 1 1/2 cups shredded cheese (cheddar, Monterey Jack, or a blend), divided
• 2 tablespoons olive oil
• 1 teaspoon kosher salt, plus more to taste
• 1/2 teaspoon black pepper
• 1 teaspoon smoked paprika
• 1 teaspoon Italian seasoning (or dried oregano and basil)
• Optional crunch: 1/2 cup panko breadcrumbs mixed with 1 tablespoon melted butter
• Optional garnish: Chopped parsley or green onions

Instructions

 

• Preheat and prep: Heat your oven to 400°F (200°C). Lightly grease a 9x13-inch baking dish or use a large oven-safe skillet. Cut chicken and veggies into bite-sized pieces.
• Season the chicken: In a bowl, toss the chicken with olive oil, salt, pepper, smoked paprika, and Italian seasoning until evenly coated.
• Layer the base: Spread the uncooked rice or small pasta evenly in the dish. Scatter the onion, garlic, and mixed veggies over the top.
• Add the liquids: Pour the chicken broth and milk over the rice or pasta and veggies. Give the pan a gentle shake to distribute the liquid.
• Add chicken and some cheese: Arrange the seasoned chicken on top. Sprinkle 1 cup of the shredded cheese over the pan, reserving 1/2 cup for later.
• Cover and bake: Cover tightly with foil and bake for 25 minutes. This step helps the rice or pasta absorb liquid and start to soften.
• Stir in the creamy element: Carefully remove the foil and stir in the sour cream or Greek yogurt, mixing gently to distribute the creaminess without breaking up the chicken too much.
• Finish with cheese (and crunch): Sprinkle the remaining 1/2 cup cheese over the top. If using, combine panko with melted butter and scatter over the cheese.
• Bake uncovered: Return to the oven, uncovered, for 12–15 minutes, until the cheese is melted and the top is lightly golden. The chicken should reach an internal temperature of 165°F (74°C).
• Rest and serve: Let the casserole rest for 5–10 minutes. Garnish with chopped parsley or green onions. Taste and adjust salt if needed, then serve warm.

Why This Recipe Works

• One pan, less mess: You build the whole dish in a single baking dish or oven-safe skillet. Cleanup is simple and fast.
• Balanced and hearty: Protein, veggies, and just enough cheese and cream to feel indulgent without being heavy.
• Layered flavor: A quick seasoning blend, a splash of broth, and a creamy finish create a rich, savory base that keeps the chicken moist.
• Flexible ingredients: Swap vegetables, cheeses, or even the base sauce to match what’s in your fridge.
• Reliable texture: Cutting the chicken and veggies into even pieces ensures everything finishes at the same time.

Ingredients

• 1.5 pounds boneless, skinless chicken breasts, cut into 1-inch cubes (thighs work too)
• 3 cups mixed veggies (such as broccoli florets, sliced carrots, and chopped bell pepper)
• 1 small yellow onion, diced
• 2 cloves garlic, minced
• 1 cup uncooked quick-cooking brown rice or small pasta (like mini shells or elbow macaroni)
• 1 3/4 cups low-sodium chicken broth
• 1/2 cup milk or half-and-half
• 1/2 cup sour cream or plain Greek yogurt
• 1 1/2 cups shredded cheese (cheddar, Monterey Jack, or a blend), divided
• 2 tablespoons olive oil
• 1 teaspoon kosher salt, plus more to taste
• 1/2 teaspoon black pepper
• 1 teaspoon smoked paprika
• 1 teaspoon Italian seasoning (or dried oregano and basil)
• Optional crunch: 1/2 cup panko breadcrumbs mixed with 1 tablespoon melted butter
• Optional garnish: Chopped parsley or green onions

Instructions

1. Preheat and prep: Heat your oven to 400°F (200°C). Lightly grease a 9×13-inch baking dish or use a large oven-safe skillet.

   Cut chicken and veggies into bite-sized pieces.

2. Season the chicken: In a bowl, toss the chicken with olive oil, salt, pepper, smoked paprika, and Italian seasoning until evenly coated.
3. Layer the base: Spread the uncooked rice or small pasta evenly in the dish. Scatter the onion, garlic, and mixed veggies over the top.
4. Add the liquids: Pour the chicken broth and milk over the rice or pasta and veggies. Give the pan a gentle shake to distribute the liquid.
5. Add chicken and some cheese: Arrange the seasoned chicken on top.

   Sprinkle 1 cup of the shredded cheese over the pan, reserving 1/2 cup for later.

6. Cover and bake: Cover tightly with foil and bake for 25 minutes. This step helps the rice or pasta absorb liquid and start to soften.
7. Stir in the creamy element: Carefully remove the foil and stir in the sour cream or Greek yogurt, mixing gently to distribute the creaminess without breaking up the chicken too much.
8. Finish with cheese (and crunch): Sprinkle the remaining 1/2 cup cheese over the top. If using, combine panko with melted butter and scatter over the cheese.
9. Bake uncovered: Return to the oven, uncovered, for 12–15 minutes, until the cheese is melted and the top is lightly golden.

   The chicken should reach an internal temperature of 165°F (74°C).

10. Rest and serve: Let the casserole rest for 5–10 minutes. Garnish with chopped parsley or green onions. Taste and adjust salt if needed, then serve warm.

Storage Instructions

• Refrigerator: Cool completely, then store in an airtight container for up to 4 days.
• Freezer: Freeze portions in freezer-safe containers for up to 2 months.

  Thaw overnight in the fridge before reheating.

• Reheating: Reheat in the oven at 350°F (175°C) until warmed through, or microwave in short intervals. Add a splash of broth or milk if it looks dry.

Benefits of This Recipe

• Time-saving: Minimal prep and hands-off baking time let you get other things done.
• Family-friendly flavors: Creamy, cheesy, and well-seasoned without being spicy.
• Nutritious balance: Lean protein and veggies in one pan. You can add more greens without changing the method.
• Budget-friendly: Uses basic pantry ingredients and stretches well for leftovers.
• Great for meal prep: Holds up nicely for lunches and reheats well.

Common Mistakes to Avoid

• Cutting uneven pieces: If chicken or veggies are too large or inconsistent, they won’t cook at the same rate.

  Aim for 1-inch pieces.

• Skipping the foil stage: Covering early traps steam, helping the rice or pasta cook evenly and stay tender.
• Not enough liquid: If you add extra rice or pasta, increase the broth and milk accordingly. Keep the base just submerged before the first bake.
• Overbaking: Once the cheese is golden and the chicken hits 165°F, pull it. Resting will finish the texture without drying it out.
• Under-seasoning: Taste before serving and adjust salt.

  Cheese adds salt, but the base may still need a pinch.

Recipe Variations

• Tex-Mex Twist: Use taco seasoning instead of Italian seasoning, swap bell pepper for corn and black beans, and top with pepper jack and cilantro. Serve with lime.
• Broccoli Cheddar Classic: Use mostly broccoli, extra sharp cheddar, and a pinch of mustard powder. Finish with a buttery breadcrumb topping.
• Mushroom & Spinach: Add sliced mushrooms and a few cups of fresh spinach.

  Use mozzarella and Parmesan for a melty, savory finish.

• Lighter Cream Base: Use all milk and Greek yogurt, skip the sour cream, and reduce cheese by 1/2 cup. Add lemon zest for brightness.
• Gluten-Free: Use gluten-free pasta or par-cooked brown rice. If topping with breadcrumbs, choose a gluten-free version or skip.
• Dairy-Free: Use a creamy, unsweetened plant milk, dairy-free yogurt, and a good melting vegan cheese.

  Add nutritional yeast for extra flavor.

FAQ

Can I use raw rice that’s not quick-cooking?

Yes, but you’ll need more liquid and time. Use 1 cup regular long-grain rice with about 2 1/4 cups broth and bake covered for closer to 35 minutes before uncovering and finishing.

What if I only have frozen vegetables?

You can use them straight from the freezer. Break up any large clumps and add 5–10 extra minutes to the covered bake time if needed.

Can I make this ahead?

You can assemble the base (rice/pasta, veggies, liquids, and seasoned chicken) up to 8 hours ahead and refrigerate.

Add dairy and cheese after the initial covered bake to keep the texture smooth.

How do I know it’s done without overcooking?

Check that the chicken reaches 165°F in the thickest piece and the rice or pasta is tender. The sauce should be creamy, not soupy. If it looks loose, rest it for 10 minutes.

What cheeses melt best here?

Cheddar, Monterey Jack, mozzarella, and Colby all melt well.

For extra flavor, mix in a handful of Parmesan with your main cheese.

Can I use rotisserie chicken?

Yes. Stir in 3 cups shredded cooked chicken after the covered bake when adding the sour cream or yogurt. Reduce initial bake time by about 5 minutes.

How spicy is this?

As written, it’s mild.

If you want heat, add red pepper flakes, chipotle powder, or diced jalapeño with the veggies.

Will quinoa work instead of rice?

It can, but rinse it well and use a 1:2 quinoa-to-liquid ratio. Start with 1 cup quinoa and 2 cups broth/milk, and check for doneness a little earlier.

Final Thoughts

This One-Pan Cheesy Chicken & Veggie Casserole brings comfort to the table without a lot of effort. It’s adaptable, reliable, and perfect for busy weeknights or casual gatherings.

Keep the method in your back pocket, then swap flavors based on mood or what’s in the fridge. With simple steps and big flavor, it’s the kind of recipe you’ll make again and again.