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

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Prep Time 15 minutes
Cook Time 30 minutes
Total Time 45 minutes
Servings: 4 servings
Ingredients Method

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

Method
 

  1. 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.
  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.