Healthy Kid-Friendly Chicken & Vegetable Casserole
This healthy, kid-friendly Chicken & Vegetable casserole combines tender chicken, whole-wheat pasta, colorful vegetables, and a light, creamy cheese sauce for an easy, comforting family dinner.
Calories: 390kcal
Ingredients
- For the Casserole
- 2 cups cooked chicken shredded or diced
- 3 cups cooked whole-wheat pasta
- 1 cup broccoli florets lightly steamed
- 1 cup frozen peas and carrots thawed
- 1 cup low-sodium chicken broth
- 1 cup plain Greek yogurt
- ½ cup shredded cheddar cheese
- ¼ cup grated Parmesan cheese
- 1 small onion finely diced
- 2 cloves garlic minced
- 1 tablespoon olive oil
- ½ teaspoon Italian seasoning
- ½ teaspoon garlic powder
- ¼ teaspoon black pepper
- ¼ teaspoon salt or to taste
- For the Topping
- ½ cup shredded cheddar cheese
- ¼ cup whole-wheat breadcrumbs
- 1 teaspoon olive oil
Instructions
- Preheat the oven: Preheat oven to 375°F (190°C). Lightly grease a 9×13-inch baking dish.
- Cook the vegetables: Heat 1 tablespoon olive oil in a skillet over medium heat. Add onion and cook for 2–3 minutes. Add garlic and cook for 30 seconds. Stir in broccoli, peas, and carrots.
- Make the sauce: Reduce heat to low. Add chicken broth and Greek yogurt, stirring until smooth. Add Italian seasoning, garlic powder, black pepper, and salt.
- Add the cheese: Remove from heat and stir in ½ cup cheddar and Parmesan until combined.
- Combine: Add cooked pasta and chicken. Gently stir until everything is evenly coated.
- Assemble: Transfer to the prepared baking dish. Sprinkle with the remaining cheddar.
- Add topping: Mix breadcrumbs with 1 teaspoon olive oil and sprinkle over the casserole.
- Bake: Bake uncovered for 20–25 minutes, until hot, bubbly, and golden on top.
- Rest and serve: Let stand for 5 minutes before serving.
Notes
- Chop vegetables finely for younger or picky eaters.
- Rotisserie chicken or leftover cooked chicken can be used.
- Penne, rotini, shells, or elbow macaroni work well.
- Add zucchini, corn, spinach, or bell peppers for more vegetables.
- For a vegetarian version, replace chicken with chickpeas or white beans.
Nutrition
- Calories: 390 kcal
- Protein: 30 g
- Carbohydrates: 43 g
- Fat: 12 g
- Fiber: 6 g
- Serving Size: 1 portion