Lunch & Dinner

Chicken ‘n Veggie Casserole

6 servings
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. 

Ingredients

  • 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 

Directions

  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.