Chicken and Vegetable Casserole

This Make-Ahead Baked Chicken and Vegetable Casserole is a healthy and convenient dinner option. You can customize the vegetables and cheese to your preference.

Great

% Daily Values based on a 2,000 calorie diet

Step 1

Prepare the Chicken:

Step 2

Season the chicken breasts with salt, black pepper, dried thyme, and dried rosemary.

Step 3

In a large oven-safe casserole dish, drizzle 2 tablespoons of olive oil. Place the seasoned chicken breasts in the dish.

Step 4

Prepare the Vegetables:

Step 5

In a large mixing bowl, combine the broccoli florets, sliced carrots, red bell pepper, yellow bell pepper, sliced zucchini, and minced garlic.

Step 6

Drizzle the remaining 2 tablespoons of olive oil over the vegetables. Season with salt and black pepper. Toss to coat the vegetables evenly with the seasoning.

Step 7

Assemble the Casserole:

Step 8

Arrange the seasoned vegetables around the chicken breasts in the casserole dish.

Step 9

Make It Ahead:

Step 10

You can make this dish ahead up to this point. Allow it to cool, cover, and refrigerate for up to 24 hours before finishing the baking.

Step 11

Preheat the Oven:

Step 12

Preheat your oven to 375°F (190°C).

Step 13

Bake:

Step 14

Cover the casserole dish with aluminum foil and bake in the preheated oven for about 20-25 minutes, or until the chicken is almost cooked through.

Step 15

Add Cheese:

Step 16

Remove the foil and sprinkle the shredded cheddar cheese over the chicken breasts.

Step 17

Continue Baking:

Step 18

Return the casserole dish to the oven, uncovered, and bake for an additional 10-12 minutes, or until the chicken is fully cooked (reaches an internal temperature of 165°F or 74°C) and the cheese is melted and bubbly.

Step 19

Serve:

Step 20

Garnish with fresh parsley if desired.