Chicken Veggie Casserole

7 Feb

A rich, comforting dish chock full of vegetables.

Time: 30 minutes               Serves: 6


  • 8 oz pasta (I used Rotini)
  • 1/2 medium onion, chopped
  • 2 garlic cloves, diced
  • 6 oz spinach, steamed lightly (about 3 minutes)
  • 8 oz mushrooms, sliced
  • 1 medium zucchini, cut in quarters and sliced 1/4″ thick
  • 4 oz. tomato puree, divided
  • 1 cup chicken stock, divided
  • 1 cup milk
  • 2 cups mozzarella cheese, shredded
  • 1 tbsp olive oil
  • 1 tbsp butter
  • 1 1/2 tbsp corn starch
  • 2 1/2 tbsp cold water
  • 1 boneless skinless chicken breast (about 6 oz)**
  • 1/4 tsp pepper + more to taste
  • 1/4 tsp salt + more to taste
  • 1/2 tsp Emeril’s Essence
  • 1/3 cup panko bread crumbs

How to make it

  • I cooked my chicken in advance in the Crock Pot so I could shred it up. You could use store-bought rotisserie chicken or cut the breast in cubes and cook it in the pan with the vegetables, following the onions. In this case, you’ll only need half the amount of tomato puree & chicken stock. If you want to cook chicken in the Crock Pot, rinse chicken & pat dry. Spray inside of crock with non-stick cooking spray. Cut in half and place at bottom of crock. Pour 1/2 chicken stock over it and top with 2 oz. tomato puree, distributing evenly across the two pieces. Cook on high for 4 hours. Transfer from pot to another dish and shred using two forks. It should come apart easily. Season with salt & pepper to taste & set aside.
  • Preheat oven to 350F. Spray a 8x8inch casserole dish with cooking spray.
  • Cook pasta for about 4 minutes. Drain & set aside.
  • Heat olive oil over medium heat in a large skillet. Add onions and saute until they begin to brown slightly, stirring occasionally. Turn heat down to medium-low, add garlic and cook for about 2 minutes, stirring occasionally. Add zucchini and cook for about 5 minutes, stirring occasionally. Then, add mushrooms & cook for another 2 minutes. Finally add the spinach, season with salt & pepper, stir well and remove from heat.
  • Heat butter in a medium stock pot over medium heat. Once melted, add chicken stock, milk, and remaining tomato puree. Season with pepper & Essence.
  • In a small mixing bowl, combine water & corn starch and whisk until smooth. Add to stock pot. Turn heat to medium-low and add 1 1/4 cup cheese. Mix well then remove from heat. Add vegetables, chicken, and pasta. Stir well. Spoon mixture into casserole dish.
  • In a small bowl, combine bread crumbs & remaining Essence. Top casserole with remaining cheese & bread crumb mixture. Bake in oven for 30 minutes. Cool for about 10 minutes & serve.

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