Chicken ‘n Veggie Casserole

Chicken and veggie casserole with crumbled cracker top. Red casserole dish and big silver serving spoon.

Super tasty, easy to make, and versatile. Use some BriarPatch Deli cream-based soup as the base to give the dish a nice twist. 


  • 3 ½ – 4 ½ cups shredded or chopped rotisserie chicken 
  • 4 oz cream cheese, room temperature 
  • ½ cup sour cream 
  • 1 cup cottage cheese 
  • 12 oz cream-based soup, from the BriarPatch deli or canned 
  • ½ cup grated carrots 
  • ½ tsp garlic powder 
  • ½ tsp dried onion powder 
  • ¼ tsp dried thyme 
  • 4 ½ oz. Field Day golden round crackers, or similar 
  • 5 Tbsp butter, melted, plus more for greasing baking dish 
  • ¼ cup grated Parmesan cheese 
  • Salt, to taste 
  • Optional add-ins: Peas, artichoke hearts, roasted corn or other goodies you find on the Deli salad bar – about 1 cup total 


  1. Preheat oven to 350°. Lightly grease a 9” x 9” baking dish with butter.  
  2. Combine cream cheese, cottage cheese, sour cream, garlic and onion powders, dried thyme, cream-based soup and carrots. Fold in chicken and other salad bar add-ins and spread mixture into prepared pan.  
  3. Combine crushed crackers, butter and grated Parmesan, sprinkle over casserole. Bake, uncovered, 30-40 minutes. 
  4. Notes: Make sure cream cheese is very soft, so it’s fully incorporated into the casserole. If you’re not using the optional salad bar add-ins, use the larger amount of cooked chopped chicken.