Chicken and vegetable casserole
The oven does most of the work
This chicken casserole with carrots, mushrooms, and potatoes in a creamy mayo-yogurt sauce is not only delicious, but also surprisingly easy to make.
The tender chicken, sweet carrots, and savory mushrooms come together in a flavorful combination that pairs perfectly with the creamy sauce. And if our chicken casserole with pesto and carrots was a hit at your table, there’s a good chance you’ll enjoy this version too. The flavors are familiar, yet just a little different: fresh, rich, and perfectly balanced.
It’s the kind of meal you’ll be happy to make on a busy weeknight. No complicated steps or long prep times, just a casserole that can go into the oven quickly and requires very little attention afterward. In less than ten minutes, everything is chopped, mixed, and ready to go into the baking dish. Then the oven takes over while the aromas slowly fill the kitchen.
And while the casserole bakes, you can spend your time however you like: relax with a glass of wine, set the table, or simply take a moment for yourself. In about 30 minutes, you’ll have a complete, warm meal on the table that’s full of flavor, satisfying, and easy to prepare. Perfect for busy days when you still want something delicious for dinner.
A flavorful combination
The combination of chicken, vegetables, and potatoes creates a well-balanced and surprisingly hearty meal that everyone will enjoy. The chicken becomes wonderfully tender in the oven and absorbs the flavors of the sauce and vegetables as it bakes, making every bite juicy and flavorful. The carrots add a mild sweetness, while the mushrooms bring a rich, savory flavor and a satisfying texture.
The potatoes complete the dish. They become golden brown and slightly crispy on the outside while staying soft and fluffy on the inside. This creates the perfect contrast between creamy and crispy in every bite. The mayonnaise and yogurt sauce gently brings all the ingredients together and adds a fresh, creamy element without making the dish feel too heavy.
That combination of freshness, creaminess, and savory flavors keeps everything nicely balanced and makes each bite just as enjoyable as the last. It’s a simple dish, but one where everything works perfectly together.
Easy to customize
One of the best things about this casserole is how easy it is to adapt to your own taste. Prefer different vegetables? Try replacing the carrots and mushrooms with zucchini, bell peppers, or broccoli. You can also experiment with different herbs and seasonings to change the flavor.
For example, you can add a little thyme, rosemary, or a pinch of garlic powder. If you’d like an even creamier sauce, stir some shredded cheese into the sauce or sprinkle the casserole with grated Parmesan cheese before it goes into the oven.
Serving and storage tips
This chicken and vegetable casserole is not only quick and easy to prepare, but it’s also perfect for making ahead. You can assemble everything in the baking dish and cover it, so later all you need to do is place it in the oven. Have leftovers? No problem. The casserole will keep well in the refrigerator for several days and can easily be reheated in the oven or microwave. Serve it with a fresh salad or some crusty bread for a complete meal. It’s an easy way to put a delicious and satisfying dinner on the table in no time.
Chicken and vegetable casserole
- Total Time: 50 minutes
- Yield: 2–3 servings 1x
Description
This easy chicken casserole with vegetables and potatoes is baked in a creamy mayo-yogurt sauce. A simple family dinner that’s ready with minimal prep.
Ingredients
- 1 lb chicken breast
- 8 oz cremini mushrooms
- 1 1/2 cups sliced carrots
- 1 1/2 cups ready to cook potatoes, sliced or cut into wedges
- 2 cloves garlic
- 1 red onion
- 3 tablespoons plain Greek yogurt or plain yogurt
- 3 tablespoons mayonnaise
- 2 tablespoons olive oil
- 1 teaspoon dried basil
- 1 teaspoon paprika
- 1 teaspoon cayenne pepper
- Salt and black pepper, to taste
Instructions
- Preheat the oven to 400°F.
- Slice the cremini mushrooms, cut the carrots into thin rounds, cut the red onion into large chunks, and cut the chicken breast into bite-sized pieces. Place everything in a large bowl along with the pre-cooked potato wedges.
- Season generously with salt and black pepper, 1 to 2 teaspoons paprika, and about 1 teaspoon cayenne pepper.
- In a small bowl, combine the Greek yogurt (or yogurt), mayonnaise, olive oil, dried basil, and the garlic, minced. Stir until smooth to make the marinade.
- Add the marinade to the chicken, vegetables, and potatoes, and toss well until everything is evenly coated. Transfer to a large baking dish.
- Bake for about 40 minutes, stirring once or twice halfway through cooking. The exact cooking time will depend on both your oven and the size of your baking dish. Serve immediately.
- Cook Time: 50 minutes
- Category: Dinner
- Method: Baking
